Fast + fresh THAI

Fire up your wok for these family favourites

GREEN CHICKEN CURRY

SERVES 4 PREP 10 MINS COOK 15 MINS

1 In a large wok or frying pan, heat oil on high. Stir-fry chicken in 2 batches, 3-4 mins each, until well browned. Set aside.

2 Using same wok, stir-fry paste 1 min. Add coconut milk and lime leaves. Bring to a simmer and cook 5 mins.

3 Return chicken to wok with vegetables and coriander. Simmer 3-4 mins until vegetables are tender.

4 Season with juice, fish sauce and sugar. Stir basil through. Serve with rice and extra basil.

CHILLI BASIL STIR-FRIED PUMPKIN

SERVES 4 PREP 15 MINS COOK 10 MINS