Thai Green Chicken Curry

Ingredients

• 600 g chicken breast fillets
• 400 ml tinned coconut milk
• 3 tbsp Thai green curry paste
• 1 courgette
• 1 red pepper
• 100 g frozen peas
• 1 tbsp fish sauce
• 1 tbsp vegetable oil
• 200 ml chicken stock

Method

1. 1

   Slice the chicken into bite-sized strips. Dice the courgette and red pepper.

2. 2

   Heat the oil in a wide pan over high heat. Fry the curry paste for 1–2 minutes until very fragrant.

3. 3

   Add the chicken and stir-fry for 3–4 minutes until sealed all over.

4. 4

   Pour in the coconut milk and stock, add the courgette and red pepper, and bring to a simmer.

5. 5

   Cook for 12 minutes until the chicken is cooked through, then stir in the peas and fish sauce.

6. 6

   Simmer for 2 more minutes. Cool fully before freezing. Reheat gently on the hob and serve with rice.