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. Serve with lime wedges to lend the dish a vibrant acidity.

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 about 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 chopped coriander leaves.

Meanwhile, put the rice in a pan with 320ml 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 the dish.

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