Slice chicken breast into thin strips, then brown quickly in a non stick fry-pan or wok. Remove chicken, cover and set aside.
Meanwhile top and tail green beans and chop into 2 cm lengths.
Return wok to heat and add Thai Green Curry Paste, stir-fry paste until bubbling and fragrant.
Add the entire can of coconut milk, bring to the boil. Add green beans, cover and cook for 2 minutes.
While this is cooking finely chop coriander stalks and leaves.
Return chicken to wok and cook for 1 more minute, then stir through coriander.
Serve with Sunrice steamed jasmine rice.
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