Easy Thai Green Chicken Curry

1. Heat 1 tbsp rapeseed oil in a large pot and fry the onion over medium-low heat until soft.
2. Add the chopped bell pepper and fry for 2-3 minutes. Add the chicken and brown.
3. Add the curry paste and stir together.
4. Add the kaffir lime leaves, coconut milk, lime juice, fish sauce, sugar and ginger. Stir together and let it simmer for about 10 minutes or until chicken is cooked through.
5. Add the mange tout and cook for a couple of minutes. Garnish with torn basil leaves and the red chilli.
6. Serve with plenty of sticky Thai rice to soak up the lovely broth.

1. Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl fitted with the paddle attachment. Add the chopped onion.
2. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on. Cook for 8 minutes then add the peppers and cook for a further 4 minutes.
3. Add the chicken and paste and cook for 5 minutes.
4. Add the kaffir lime leaves, coconut milk, lime juice, fish sauce, sugar and ginger and cook for 15 minutes or until chicken strips are cooked through.
5. Add the mangetout right before you are ready to serve and cook for a couple of minutes.

Notes: Kaffir lime leaves can be found in ethnic supermarkets. If you can’t get any substitute with a little grated lime zest. You can use prawns instead of chicken if you prefer.