Easy Thai Coconut Chicken

• Meanwhile, thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop capsicum. Finely grate garlic. • Cut chicken thigh / chicken breast into 2cm pieces. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing, until browned, 3-4 minutes. Season with salt and pepper and transfer to a plate.

TIP: If your pan is getting crowded, cook in batches for the best results!

• Return pan to a medium-high heat with a drizzle of oil. • Cook carrot, stirring, until softened, 5 minutes. Add ginger paste and garlic and cook until fragrant, 1 minute. Reduce heat to medium. • Add coconut milk, oyster sauce and sugar and stir to combine. • Stir in the green beans and chicken (plus any resting juices). Bring to a simmer. Cook until veggies are tender, 3-4 minutes. Season.