2 tbsp sunflower oil
1 tbsp sesame oil
4 skinless and boneless chicken breasts, chopped into chunks
1 red chilli, deseeded and finely chopped (optional)
2 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
2cm piece root ginger, grated
1 stem of lemon grass, sliced into strips
2 tbsp Thai green curry paste
2 tsp fish sauce or oyster sauce
1x 400ml tin light coconut milk
1 small head of broccoli, cut into florets
100g sugar-snap peas
1 red pepper, deseeded and cut into strips
Freshly ground black pepper
Juice of 1 lime
Large handful fresh coriander, chopped
250g basmati rice
- Heat 1 tablespoon of sunflower oil in a large saucepan over a medium heat. Add the chicken and stir-fry for 4 minutes or until lightly browned all over. Transfer the chicken to a plate and set aside.
- Heat the remaining sunflower oil and the sesame oil in the same saucepan then add the onion and cook for 2-3 minutes without allowing it to colour. Add the garlic, ginger and lemon grass and stir-fry for 1 minute. Add the curry paste and fish or oyster sauce and stir to mix with the other ingredients. Season with salt and black pepper.
- Add the rest of the vegetables and stir-fry for 2 minutes then pour in the coconut milk and return the chicken to the pan. Bring to the boil then reduce to a simmer for 20 minutes.
- Meanwhile, cook the rice according to the instructions on the packet. When cooked, drain and fluff up the rice with a fork.
- After 20 minutes, remove the lemon grass stalks from the curry (don’t worry if some remain) and add the lime juice and coriander. Stir to mix well then serve the curry on a bed of basmati rice. Garnish with a few coriander leaves and a wedge of lime on the side.