Chicken and coconut red curry

Preperation time: 10 mins
Cooking time: 20 mins
Serves: 4

Recipe Ingredients

4 chicken breasts, chopped into cubes;
400ml coconut milk;
2 tbsp Thai red curry paste;
175g broccoli, chopped into small florets;
75g sugar snap peas, trimmed;
2 tbsp fresh coriander, roughly chopped, plus extra for garnish;
Thai fragrant rice, enough for 4 people.

Recipe Method

Place the coconut milk and red curry paste in a pot, mix and bring slowly up to just below boiling point. Add the chicken cubes, cover and simmer for 10 minutes.
Meanwhile cook the rice.

Add the broccoli and sugar snap peas to the chicken curry and cook for a further 5 minutes. Add the coriander.

Serve with the rice and scatter the remaining coriander on top.