Speedy green chicken curry

Ingredients

• 1 tsp vegetable oil
• 1 red onion, cut into half-moon slices
• 4 tbsp Thai green curry paste
• 2 x 400g cans light coconut milk
• 2 tbsp fish sauce
• zest and juice 2 limes
• 1 tbsp brined green peppercorn, drained and rinsed
• 200g green bean, trimmed and halved
• 4 skinless chicken breasts, cut into long strips
• handful basil leaves
• cooked basmati rice, to serve

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