• Roughly chop tomato. • Trim green beans. • Cut chicken tenderloins into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and green beans, tossing occasionally, until chicken is browned and cooked through (when no longer pink inside), 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a flatbread. • Heat a second large frying pan over medium-high heat. Cook flatbreads until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining flatbreads and garlic oil.

• Divide coconut chicken curry and garlic flatbreads between bowls. • Tear over coriander to serve. Enjoy!