PING FOR YOUR SUPPER

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- ALI GRAVES

THAI CHICKEN COCONUT CURRY

SERVES 3, READY IN UNDER 20 MINS

A fool-proof Thai-style coconut curry that’s a doddle to prepare. Serve with rice or noodles alongside.

INGREDIENTS

6 spring onions, trimmed and sliced

1 red pepper, deseeded and thinly sliced

25g fresh root ginger, peeled and finely grated

3 tbsp good-quality Thai red or green curry paste

1 × 400ml tin coconut milk

175g mixed mangetout or sugar snap peas and baby corn,  halved diagonally

2 boneless, skinless chicken breasts (around 350g total weight), cut widthways into 5mm thin slices

Small bunch of fresh coriander (around 15g), roughly chopped, plus extra to serve

METHOD

Mix the spring onions, red pepper, ginger and curry paste in a large microwaveable casserole or wide-based bowl – it will need to hold at least 2.5 litres of liquid. Stir lightly. Cover and cook on HIGH for 3 mins (1000W) or 3 mins 40 secs (800W).

Stir in the coconut milk, mangetout or sugar snap peas and baby corn, cover and cook on HIGH for 4 mins (1000W) or 5 mins (800W).

Stir in the sliced chicken and chopped coriander, cover and cook on HIGH for 3 mins (1000W) or 3 mins 40 secs (800W).