Look, I know it doesn’t *look* that appetising because I’d already eaten half of it when I remembered I hadn’t photographed it. Shame, because I’d made it look dead fancy with coriander and spring onions as a garnish…
I used 2 tins of coconut milk and a couple of tablespoons of shop bought Thai green curry paste so that I had enough for leftovers. I also used the green beans in a different recipe this week so substituted them for courgette which worked really well.
I served mine over a small amount of wholemeal rice. Next time I’d allow the sauce to simmer for longer to reduce the liquid and add some Thai basil to give this already tasty dish more depth of flavour.
It was super easy, delicious - and is healthy too - a rare combo!
