RECIPE OPTION 1: THAI GREEN CHICKEN CURRY

Suzanne Mulholland, aka The Batch Lady

Ready-made curry pastes are a great way of adding an instant punch of flavour to a dish and are far quicker than making your own pastes from scratch. These two Thai curries are wonderfully fragrant and very quick to make.

SERVES 4 PREP 5 MINUTES COOK 15 MINUTES

3 skinless, boneless chicken breasts splash of sesame or vegetable oil cooked rice or noodles, to serve around 6 tbsp Thai green curry paste (check label for guidelines, as different brands vary in strength) 100g chopped okra, frozen or fresh 400g can coconut milk

100g mangetout

1 small bunch coriander, chopped, to serve

If you are also making the Thai Red Curry (opposite), put the sweet potatoes on to boil first, then continue with the Green Curry.

Place the chicken breasts on a board and slice, on the diagonal, into 1cm slices. Heat a splash of sesame or vegetable oil in a frying pan, then add the sliced chicken and cook, stirring, for 3-4 minutes, until sealed.

If you are also making the Thai Red Curry, drain the sweet potatoes

HHHnow, then set another pan on the stove and make the sauces for both curries side by side.

If you are making the curry to eat straight away, cook the rice or noodles according to packet instructions now. Add the curry paste and okra to the pan with the chicken and stir until everything is coated in the paste. Pour in the coconut milk, then add the mangetout, stir to combine and leave to simmer for 5-10 minutes, until the chicken and vegetables are tender.

HTO SERVE The curry is now ready to be served, spooned over a bed of cooked rice or noodles and garnished with freshly chopped coriander.

TO FREEZE Set the curry aside to cool to room temperature, then spoon into a labelled freezer bag and freeze flat for up to three months. Or use glass dishes with plastic lids which transition perfectly from freezer to oven. You can also put them on the table and serve straight from the dish.

TO COOK FROM FROZEN Remove the curry from the freezer and allow to defrost fully in the fridge. Reheat it in a pan on the stove until piping hot, then serve as described above.