RECIPE OF THE DAY

Red chicken curry

SERVES 2

This fiery, warming Thai curry has everything you need for a cosy night in. Ready in just 20 minutes, tender chicken breast meets creamy coconut, aromatic soy and fresh pak choi in this authentic Thai curry recipe.

WHAT YOU’LL NEED:

1 tbsp olive oil 3 tbsp Thai red curry paste 2 skinless chicken breasts, sliced 1 small onion, finely sliced 100g fine green beans, trimmed and halved 150ml chicken stock 2 baby pak choi, leaves separated 300ml reduced-fat coconut milk 1 tsp soy sauce or fish sauce Handful coriander leaves, finely chopped 160g basmati rice lime wedges, to serve

METHOD:

Heat the oil in a large frying pan over a medium heat. Add the curry paste and cook, stirring, for 1 minute.

Stir in the chicken and onion, cook for 3 minutes, then add the beans and stock. Simmer for 3 minutes, then add the pak choi leaves. Stir in the coconut milk, then reduce the heat a little and simmer for 3 minutes, or until the chicken is cooked through with no pink meat showing.

Stir through the soy or fish sauce and scatter over the coriander.

Meanwhile, put the rice in a pan with 320ml (11fl oz) salted cold water. Bring to the boil, then cover and simmer for 10 minutes. Remove from the heat and set aside for 5 minutes, covered.

Serve the rice with the curry and lime wedges for squeezing over.

Tip: Stir in some cooked sweet potato chunks with the coriander. If freezing, cook as instructed and allow to cool completely and transfer to an airtight, freezer-safe container, seal and freeze 1-3 months.