This light and tropical Thai green curry is bursting with the flavour of coconut, ginger and lime. If you want, you can use leftover cooked chicken instead and add it at the end rather than the beginning, letting it warm through to come up to the temperature of the sauce

Ingredients (Serves 4)

• 450g / 1lb of chicken fillets, diced
• 1 tablespoon of olive oil
• 1 medium onion, diced
• 1 clove of garlic, chopped finely
• 1-inch piece of fresh ginger, peeled and grated
• 1 tablespoon of green curry paste
• 1 x 400g tin of low-fat coconut milk
• 1 tablespoon of tomato purée
• Juice and zest of ½ a lime
• 1 teaspoon of fish sauce or soy sauce
• 1 red chilli, seeds removed and diced
• 100g / 3½ oz. of frozen peas

• Chopping board
• Chopping knife
• Saucepan
• Wok
• Wooden spoon

Method

1. Heat the oil in a wok. Add the onion and fry gently until it is softened
2. Add ginger, chili, garlic and curry paste
3. Add the chicken pieces and allow to cook briefly briefly
4. Add the tomato puree and coconut milk and stir well
5. Add the fish sauce, then add the frozen peas
6. Bring to the boil and allow to simmer gently for another ten minutes, until it has thickened slightly
7. Add the lime juice and zest and stir through

Serve with brown rice and lime wedges.