- Heat a pan over a medium heat and add the coconut oil. Fry the onions for about 5 minutes or until softened. Add in the coconut milk, stock, soy sauce, Shemin’s Thai Red Curry Paste and peanut butter and bring to a gentle simmer.
- Add the slices of chicken to the pan and cook for 10 minutes, then add the beans and continue to cook for a further 5 minutes. Add a good squeeze of lime juice and sugar to taste, to balance the flavours of the dish.
- Stir in some fresh coriander, if using, then serve with basmati rice.
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