Thai Green Chicken Curry

This is quick, easy and very tasty. Quicker and cheaper than getting a takeaway delivered.

It is well worth keeping lemon grass, lime leaves, and chopped coriander in your freezer - these ingredients will really lift the flavour of a curry made from a ready-prepared paste. These are obtainable from large UK supermarkets as well as Asian grocers.

2 chicken breasts
1 red pepper
1 spring onion
1 heaped tablespoon Thai green curry paste (or to taste - this much will make it quite hot!)
Lemon grass (if you have it)
Lime leaves (if you have it)
300 ml coconut milk (I used light)
100 ml water
2 teaspoons Thai fish sauce
1 teaspoon sugar
1 tablespoon rapeseed oil
2 teaspoons cornflour

Lemon juice

Fresh coriander

Slice the chicken breasts thinly. Deseed and slice the pepper. Slice the spring onion.

Heat the oil in a wok or frying pan, and stir fry the chicken until just turning white ( not cooked through). Transfer to a plate.

Fry the pepper and onion for a few minutes, then stir in the curry paste. Add the coconut milk, water, fish sauce, sugar, lemon grass and lime leaves (if using).stir and bring to a simmer, then return the chicken to the pan. Simmer for 5 minutes, stirring occasionally.

Mix the cornflour with a little cold water to form a smooth paste, stir in to the curry and simmer for a few minutes until thick.

Check the seasoning and add extra fish sauce, sugar or a squeeze of lemon juice if you like. Stir in chopped coriander (if using).

Serve with steamed rice.