Simple thai green curry

1. 1. Heat the oil on a high flame in a non-stick frying pan. When hot add the curry paste and fry for 1 min. Whilst this is all going on chop the chicken into bite-size pieces

2. 2. Add the chicken in and fry for a further 3-5 mins until the chicken is brown on both sides. Whilst this is all going on: de-seed and slice the pepper, halve the baby corn and mange tout.

3. 3. Pour in the coconut milk to the pan, bring to the boil, add all the chopped veg and reduce the heat. Leave this to simmer away for 30 mins stirring occasionally and boil a kettle of water

4. 4. About 10 mins in put the rice on to boil and cook as per packet instructions

5. 5. Drain the rice and serve with the curry