Creamy red chicken curry

Instructions

1. Preheat a large non-stick wok or frying pan over high heat. Spray with cooking spray.
2. Add the chicken in 3 separate batches, stir frying quickly until golden brown on the outside, but not cooked through. Transfer to a plate and set aside. Cook the remaining chicken in the same way.
3. Meanwhile place the beans in a bowl and pour over some boiling water to cover. Set aside for 2 minutes, then drain and set aside.
4. Re-spray the wok with cooking spray and add the chilli and curry paste. Cook for 1 minute, or until fragrant. Add the tomatoes, beans, mushrooms and chicken and cook, stirring, for 2 minutes.
5. Add the sour cream, stock, lime juice, fish sauce and brown sugar. Cook for a further minute then toss through the basil leaves, just before serving. Serve with the cooked rice.