THAI CHICKEN AND COCONUT CURRY.

THIS is a simple dish which serves four people. It requires one tbsp of sunflower oil, three boneless and skinless chicken breasts that have been thinly sliced, one large red and one large yellow pepper deseeded and cut into thin strips, 400ml can of half-fat coconut milk, 250ml of cold water, two heaped tbsp Thai red or green curry paste, six fresh kaffir lime leaves, four tbsp of Thai fish sauce, one tbsp of caster sugar, 150g m of trimmed mangetout peas, two tbsp of cornflour, small handfuls of fresh basil leaves and fresh coriander that have been roughly torn.

Heat the oil in a non-stick frying pan and stir fry the chicken and peppers for one minute. Pour in the coconut milk and add the water. Stir in the curry past, lime leaves, fish sauce and caster sugar, Bring to a gentle simmer and cook for five minutes.

Add the mangetout and keep simmering. Mix the cornflour with a little water and stir into the pan. Cook for a little while until the vegetables are tender and the spiced coconut milk has thickened.

Serve it in deep bowls with the herbs scattered over the curry and do not eat the lime leaves.