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Ingredients
Method
- 220g green beans, halved
- 1 tsp oil
- 180g Thai green curry paste
- 2 x 400g tins of chickpeas, drained
- 400g tin of coconut milk
- 1 tsp brown sugar
- 1 tsp Thai fish sauce
- 250g spinach leaves
- 1 lime, juice only
- 15g chopped coriander
- 1 sliced red onion, to serve
- Lime wedges, to serve
- Add the green beans to salted boiling water and blanch for 2 mins, then drain and rinse under cold water. Set aside. Heat the oil in a frying pan and cook the curry paste for 2 mins, then add the chickpeas and stir well to coat.
- Tip the coconut milk into the chickpea mixture, then stir through the fish sauce and sugar. Simmer for 10 mins to thicken, then stir in the spinach and green beans. Add the lime juice and coriander, then serve with your choice of rice or flatbreads.
20 mins
4 serving
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