•  2 teaspoons vegetable oil
•  2 tablespoons Thai yellow curry paste+
•  2 chicken breast fillets, sliced
•  1 x 400ml can coconut milk
•  1 cup (250ml) chicken stock
•  150g green beans, trimmed and sliced
•  115g baby corn, halved
•  2 teaspoons fish sauce
•  125g cherry tomatoes, quartered
•  ¼ cup basil leaves
•  lime wedges and steamed jasmine rice, to serve

   Heat the oil in a large saucepan over high heat. Add the curry paste and cook, stirring, for 1–2 minutes or until fragrant. Add the chicken and cook, stirring, for 2–3 minutes. Add the coconut milk and stock and bring to the boil. Reduce the heat to low and cook for 4–5 minutes or until slightly thickened. Add the beans and corn and cook for 3–4 minutes or until tender. Remove from the heat and stir through the fish sauce, tomato and basil. Serve with lime wedges and steamed jasmine rice. Serves 4.

+ Yellow curry is mild and aromatic. You can use red or green curry paste; green is hot and sweet while red is milder and less pungent.