• 1 teaspoon vegetable oil
  • 2 chicken breasts, about 150 g (5 oz) each, sliced
  • 1 tablespoon red or green Thai curry paste
  • 400 ml (14 fl oz) can coconut milk
  • 250 g (8 oz) basmati rice
  • 3 tablespoons chopped fresh coriander
  • 3 spring onions, sliced
  • 4 Little Gem lettuces, separated into individual leaves
  • 2 limes, cut into wedges

Heat the oil in a nonstick frying pan, add the chicken and fry for 2 minutes.

Add the curry paste and continue to fry for 1 minute, then add half the coconut milk, bring to the boil and simmer gently for 10 minutes.

Meanwhile, put the rice in a saucepan with the remaining coconut milk and 100 ml (3½ fl oz) water. Bring to the boil, then reduce the heat, cover and simmer for 10–12 minutes until the liquid is absorbed, adding a little extra water if necessary. Turn the heat off and stir in the coriander.

Put chicken and spring onion slices and some rice on a lettuce leaf and squeeze the lime wedges over the filled shells before eating.

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