Thai chicken noodle curry

1 Place noodles and beans in a saucepan of boiling water. Cook for 2 minutes, drain, then place in a bowl of cold water. Set aside.

2 Heat a heavy-based frying pan and spray lightly with oil. Add curry paste and stir. Add coconut-flavoured evaporated milk. Bring to the boil then lower heat to simmer. Add chicken. Simmer for 6-8 minutes until chicken is thoroughly cooked.

3 Add beans and noodles. Stir to heat through. Serve garnished with basil.