Ingredients

2 – 3 tsp red curry paste
1 tin of coconut milk
1 tbsp fish sauce
juice ½ lime
2 tbsp cornflour, mixed with 4 tbsp water
90g mangetout
any leftover chicken
fresh coriander, chopped


Quick Thai Red Curry

Place a sauce pan over a medium heat and add the olive oil. Add the curry paste and cook for 2 minutes whilst stirring. This releases the oil and cooks the paste. Add the coconut milk, fish sauce and lime juice and bring to the boil. Once boiled reduce to a simmer and cook for 5 minutes to develop the flavours. Thicken the curry with some cornflour if needed. Place the mangetout into the sauce and cook for 2 minutes, add the leftover chicken and coriander. Bring to the boil and serve with rice.