• 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 red pepper, cored, deseeded and diced
  • 8 chicken thighs, boned, skinned and cut into bite-sized pieces
  • 200 g (7 oz) mangetout
  • 2 tablespoons medium curry paste
  • 1 teaspoon finely chopped lemon grass stalks
  • 1 teaspoon finely chopped fresh root ginger
  • 2 garlic cloves, crushed
  • 1 tablespoon soy sauce
  • 400 ml (14 fl oz) coconut milk
  • 1 handful of basil leaves
  • salt and pepper (optional)

Heat the oil in a saucepan, add the onion and red pepper and cook for 5 minutes until soft and just starting to brown. Add the chicken and cook for 5 minutes until browned all over.

Add the mangetout, curry paste, lemon grass, ginger, garlic and soy sauce and cook, stirring, for 2–3 minutes. Add the coconut milk and stir well. Cover and simmer gently for 5–8 minutes.

Remove from the heat, check and adjust the seasoning if necessary and stir in the basil just before serving with boiled basmati rice.

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