Malaysian-Style Double Chicken Breast & Green Bean Curry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Chop your potato[es] (skin on) into bite-sized pieces

Trim, then chop your green beans in half

Chop your creamed coconut roughly (if required!)

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat

Once hot, add your diced chicken and chopped green beans to the pan and cook for 4-5 min or until the chicken and beans are lightly browned

Peel and finely chop (or grate) your garlic

(Doubled your protein? Use 2 pans!)

Add the chopped potato to a heatproof bowl, cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-6 min or until the potatoes are fork-tender

Add your curry powder and red Thai curry paste to the pan with your ginger & garlic paste and chopped garlic and a little salt and cook for 1 min further or until fragrant

Add 150ml [195ml] [250ml] boiled water and the chopped creamed coconut to the pan with the chicken stock mix and soy sauce, then bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 6-8 min further, or until the chicken is cooked through (no pink meat!)

Once the potato is fork-tender, add it to the pan with a pinch of salt and give everything a good mix up – this is your Malaysian-style chicken & green bean curry

Squeeze the pouch[es] of cooked long grain rice to separate your grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly