Quick Coconut Chicken 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 browned and cooked through, 5-6 minutes. • 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.

TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Brush (or spread using the back of a spoon) some garlic oil over both sides of naan bread. • Heat a second large frying pan over medium-high heat and add a naan. Cook until golden and warmed through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. Repeat with the remaining naan.