Leftover chicken curry

I seem to be using this place as a store for my recipes.

In need of something to do with the remainder of a Waitrose rotisserie chicken (I bloody hate serving leftover meat sliced with baked potatoes and salad), I threw this together last night in a smug-Nigella-fashion, from ingredients I keep in stock. Seriously- I could be her body double, except she looks voluptuous and I just look dumpy. And I don’t have her money…

Thai Green Bean Curry

Serves 2 and one dog

1 red onion, diced
handful green beans, topped and tailed and halved
leftover chicken, diced
chicken stock cube
small tin coconut milk
1 large tsp green thai curry paste
1 large tsp kaffir lime leaves, shredded (can be bought in a jar)
3 tsp fish sauce

Throw onion into hot oil and saute, then stir in beanies and chicken.
Add enough boiling water to barely cover, then crumble in stock cube and stir.
Add coconut milk, curry paste, lime leaves and fish sauce, the stir.
Bring to the boil and simmer until beans are cooked.
Serve with rice. Assuming you can cook rice, which I can’t. Still, it was sticky, which is authentically Thai.