Thai Green Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Deseed the peppers and cut them into thin strips. Cut the chicken breasts into thin slices. Heat the oil in a large non-stick saucepan, deep frying pan or wok, then stir-fry the chicken and peppers for 1 minute.

Step 2

Pour over the coconut milk and add the 250ml water, curry paste, lime leaves, fish sauce and caster sugar. Bring everything to a gentle simmer and cook for 5 minutes.

Step 3

Add the mangetout and bring the curry back to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir this into the pan. Cook for a further 2-3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring regularly.

Step 4

Make sure the chicken is cooked through and no trace of pinkness remains.

Step 5

Serve this curry in deep bowls, scattered with fresh coriander or basil, if using. Don't be tempted to eat the lime leaves though!