Speedy Chicken and Celery Green Curry

Serves: 4

Preparation time: 5 minutes

Cooking time: 15 minutes

You’ll need:

  • 1 tsp vegetable oil
  • 2 small red onions, peeled and cut into half moon slices
  • 1 bunch of celery – half of the stalks thinly sliced, the other half cut into 6cm sticks
  • 4 tbsp Thai green curry paste
  • 2 x 400g cans of coconut milk
  • 2 tbsp fish sauce
  • Zest and juice of 2 limes
  • 100g sugar snap peas
  • 640g mini chicken fillets
  • Jasmine rice, to serve

What to do:

Heat the oil in a medium pan, add the red onion and thinly sliced celery and fry for 2 minutes. Tip in the paste and cook for 1 minute more.

Pour in the coconut milk, fish sauce, lime zest and juice. Bring to a simmer, then add the sugar snap peas, celery sticks and chicken. Cook for 5-10 minutes or until the chicken is cooked through. Serve in bowls with rice, if desired.