Try this Thai chicken curry for six
250g basmati rice
1 tbsp olive oil
8 spring onions, trimmed and finely sliced
1cm fresh ginger, peeled and finely chopped
1½ packs (600g) Elmwood chicken thigh fillets, sliced into thin strips
½ jar green Thai curry paste (or to taste)
400ml coconut milk
200ml chicken or vegetable stock
2 lemongrass stalks
Handful of kaffir lime leaves
1 tsp caster sugar
200g sugar snap peas and baby sweetcorn, sliced in half
A little Thai fish sauce (optional)
A little lime juice (optional)
Large handful of chopped fresh coriander
Put the rice into a pan with 500ml water, cover and bring to the boil. Simmer gently for 14 minutes and then leave to stand for 10 minutes.
Meanwhile, heat the oil and soften the onions and ginger for a few minutes.
Add the chicken and fry for a few minutes, then add the curry paste and cook for a few minutes. Add the milk, stock, lemongrass, lime leaves and sugar. Simmer for 15 minutes.
Add the vegetables and cook for a few minutes.
Season with fish sauce and lime juice, if using. Sprinkle over the coriander to serve.
Preparation time: 20 minutes
Cooking time: 25 minutes