Coconut poached chicken

serves 2
takes: 30 minutes
1 can coconut milk (400mL / 14oz)
4 chicken thigh fillets
2 large handful green beans, stalks trimmed
2 tablespoons lime juice
1 tablespoon fish sauce

cashews or peanuts

bunch thai or regular basil, leaves picked

1. Bring the coconut milk to the boil in a pan just large enough to fit the chicken in a single layer snugly.

2. Add chicken and turn to coat in the coconut milk. Then place the beans on top. Simmer for 10 minutes.

3. Cover the pot and remove from the heat. Stand for 15 minutes.

4. When the 15 minutes are up combine lime juice and fish sauce with 6 tablespoons of the coconut milk poaching liquid, discarding the remaining poaching liquid. Taste and season with more fish sauce, lime or coconut milk as needed.

5. Toss beans in the dressing. Slice chicken finely and toss in with the beans along with the basil leaves before serving.