3bonelessskinless chicken breasts, cut into thin slices
1large red pepperdeseeded and cut into thin strips
1large yellow pepperdeseeded and cut into thin strips
400mlcan of half-fat coconut milk
250mlcold waterplus 2 tbsp
2heaped tbsp Thai green or red curry paste
6dried or fresh kaffir lime leaves
4tspnam plaThai fish sauce
1tspcaster sugar
150gmangetout peastrimmed
2tbspcornflour small handful of fresh corianderroughly torn
Small handful of fresh basil leavesroughly torn
Instructions
Heat the oil in a large non-stick saucepan, frying pan or wok.
Stir-fry the chicken and peppers for 1 minute. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
Serve the curry in deep bowls, scattered with fresh coriander or basil if using (and don't eat the lime leaves!)
Notes
You could use leftover cooked chicken in this recipe just make sure you reduce the cooking time for the chicken.