Coconut Chicken & Green Bean Curry

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and trimmed green beans, tossing occasionally, until chicken is browned and cooked through (when it's no longer pink inside), 5-6 minutes. • SPICY! This is a mild paste, but use less if you're sensitive to heat! Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a mini flour tortilla. • Heat a second large frying pan over medium-high heat. Cook tortilla until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and garlic oil.

• Divide coconut chicken curry and garlic tortillas between bowls. • Tear over coriander to serve. Enjoy!

• Halve burger buns. • Once fries are done, place buns in air fryer basket and cook until heated through, 2-3 minutes. • Thinly slice tomato.

TIP: No air fryer? Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.