Thai red curry and Jasmine rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a large, deep, non-stick frying pan with cooking spray. Put over a medium-low heat, add the ginger and curry paste, then stir-fry for 2 minutes until fragrant.

Step 2

2. Mix the cornflour with 2 tbsp coconut drink until smooth. Pour the rest of the coconut drink and the stock into the pan and bring to the boil. Lower the heat, add the cornflour mixture and stir until thickened. Gently simmer for 5 minutes.

Step 3

3. While the sauce is simmering, tip the rice into a lidded, medium non-stick saucepan with 300ml cold water. Bring to the boil, cover and turn the heat to its lowest setting. Simmer for 10-12 minutes until the rice is tender and the water has been absorbed. Take off the heat, keeping the lid on.

Step 4

4. Add the chicken, lemongrass and lime leaves (if using), and tomatoes to the sauce. Simmer for 5 minutes, then add the sweetcorn and simmer for a further 5 minutes. Add the pak choi and mangetout and cook for another 2 minutes, or until the veg is just tender and the chicken is cooked through. Discard the lemongrass and lime leaves (if using).

Step 5

5. Stir the fish sauce into the curry and scatter over the coriander. Divide between 4 plates and serve with the rice, plus the lime wedges for squeezing over.