2 skinless chicken breast fillets, cut into strips
375 g (12 oz) butternut squash, peeled and cut into small pieces
1 red pepper, cored, deseeded and cut into small pieces
1 tablespoon Thai red curry paste
400 ml (14 fl oz) can reduced-fat coconut milk
600 ml (1 pint) chicken stock
175 g (6 oz) green beans, halved
small handful of fresh coriander leaves, roughly chopped
Heat the oil in a large saucepan, add the chicken, butternut squash and red pepper and fry over a high heat for 5 minutes.
Add the curry paste, fry for 1 minute then stir in the coconut milk, stock and green beans. Bring to the boil, reduce the heat, cover and simmer for 10 minutes until the chicken and vegetables are cooked. Stir in the fresh coriander and serve.