Thai green chicken curry

Serves: 2 Prep: 10 mins Cook: 20 mins Calories Per Serving: 600

add 3 finely sliced spring onions, 1 crushed garlic clove and 2cm grated ginger root to a pan, with 1tbsp sunflower oil. cook for a few mins over a medium-high heat.

2 Turn the heat down and add 1tbsp Thai green curry paste. cook for 2 mins, then add 400ml reduced-fat coconut milk and a good dash of soy sauce.

3 Bring to a gentle boil, add 300g chicken mini fillets (sliced into bite-sized pieces) and simmer gently for 10 mins until cooked.

4 next, blanch 150g green beans (halved) for 3-4 mins in boiling water until cooked. add 150g mange tout for the last minute of cooking time. Drain and add to the chicken with a squeeze of lime. mix well.

5 microwave a 250g bag of microwavable wholemeal basmati rice as per instructions. Serve with curry.