Super Easy 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 no longer pink inside), 5-6 minutes. • Add mild curry paste and tomato and cook, stirring until fragrant, 1-2 minutes. • Add coconut milk and a splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

• Meanwhile, in a small bowl, combine garlic paste, 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.