Step 1

Place the garlic, chilli, ginger, tomato paste, coriander, and cumin in a small food processor or blender and blend until a paste develops.

Step 2

Heat oil in a large heavy-based pan (or wok) over high-heat. Add paste and onion, and cook stirring occasionally for 3 minutes. Add the chicken, salt and pepper and cook for a further 3 minutes or until the chicken is browned.

Step 3

Add the coconut milk, reduce heat to medium, cover, and cook for 5 minutes. Add squash and green beans and cook for a further 6 minutes, stirring occasionally.

Step 4

Serve the curry with steamed rice and topped with mint.