Thai pea curry

A QUICK and easy dinner, but this dish packs a healthy and tasty punch. You can add any other veg you have kicking around in the fridge.

TO MAKE 1 PORTION

½ mug of rice

1 mug of water

Olive oil

1 onion, sliced

A few small potatoes, halved

1 tbsp Thai green curry paste

200ml coconut milk (from a 400ml tin)

Handful of frozen peas

Handful of mangetout (optional)

Salt and pepper

1 red chilli, sliced, or a pinch of dried chilli flakes

PUT the rice and the water in a saucepan with a lid and place over a medium heat. After about 7 minutes, when all the water is absorbed and the rice is cooked, turn off the heat and set aside. Meanwhile, pan-fry the onion and potatoes in a splash of oil over a medium heat for about 10 minutes until they just start to colour. Add the Thai green curry paste and coconut milk and stir. Simmer for a few minutes, then add the peas and mangetout and simmer for a few minutes more until the vegetables are cooked. If the potatoes are taking a while and the sauce becomes too thick, just loosen with a splash of water. Season to taste, then garnish with sliced red chilli or dried chilli flakes and serve with the rice.