No-fry Thai curry

• rounded tbsp Thai green curry paste2 2

  (Blue Dragon is a good one)

• can coconut milk↗400ml 400ml
• skinless boneless chicken breast fillets↗2 2

  (very thinly sliced)

• red pepper↗1 1

  seeded and cut into chunks

• spring onions↗3 3

  halved lengthways and cut into long pieces

• frozen peas↗cupful of cupful of
• chopped fresh coriander2 tbsp 2 tbsp

  or basil, rice or noodles to, serve

Step-by-step instructions

1. 1

   Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.

2. 2

   Cook the rest. Add the chicken and veg, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.