Blanch green beans in boiling water for 2-3 minutes, then drain and set aside. Fry chicken tenders in a little hot olive oil
until just cooked, then remove and set aside. Fry a chopped onion and a chopped clove of garlic until translucent, then stir
in a Tbs or two of Thai red curry paste together with a can of coconut milk and the juice of half a lime. Add the chicken tenders
and simmer for 10 minutes or so, until the chicken is fully cooked and the sauce thickened. Serve with jasmin rice, garnished
with sliced spring onions and a wedge of lime.