ingredients:

method:

2 tbsp peanut oil

Heat 1-tablespoon peanut oil in a hot wok, add the chicken and curry paste and cook for 5 minutes, or until the chicken is nearly cooked through. Add the coconut milk, fish sauce and lime leaves and bring to the boil. Turn the heat down and simmer, uncovered, for 10 minutes. Add the beans and cook for a further 5 minutes. Bring a saucepan of water to the boil, add the noodles and cook as directed. Drain and rinse under cold water. Divide the noodles among four serving bowls, top with chicken curry and sprinkle over the cashews and garnish with coriander. Serve with lime chilli pickle in a bowl passed separately. Fill your glasses with Shiraz...and discover how good life can be!

Chefs note:  You can buy pre-made green curry paste in most supermarkets.                                               serves: 4

800g chicken thigh meat, trimmed and cut into large pieces

1 tbsp green curry paste*

800ml coconut milk

1 tbsp fish sauce

2 kaffir lime leaves, finely sliced

200g green baby beans, trimmed

200g vermicelli noodles

4 tbsp toasted cashews

4 sprigs fresh coriander, to garnish

80g pure greed lime chilli pickle