1 medium onion, peeled and chopped
2 tablespoons olive oil
1 clove garlic, peeled and chopped
600 g boned chicken, cut into chunks
1 tablespoon Thai green curry paste
200 ml chicken stock
240 ml coconut milk
1 green chili, thinly sliced
Salt
175 g baby okra
2 firm bananas, peeled and cut into chunks
8 cooked Tiger prawns, de-headed and part-shelled
1 tablespoon chopped fresh mint

To serve

Cooked wild rice

Fry the onion in the oil in a large deep frying pan, or wok, for 3 minutes. Add the garlic and chicken pieces, and fry until the chicken is evenly browned. Stir in the curry paste and cook, stirring, for 1 minute. Add the stock, coconut milk, chilli and salt to taste. Simmer gently for 10 minutes. Add the okra and for a further 5 minutes. Stir in the banana chunks, prawns and mint and cook gently for a further 5 minutes. Serve with cooked wild rice.