Thai Green Chicken Curry
Wash and slice the pepper in 1cm thick pieces. Quarter the mushrooms. Wash the mange tout.
Slice the chicken into thin strips and fry in a heated pan with the olive oil and a pinch of salt and pepper for 8-10 minutes. After 8 minutes add in the peppers, mushrooms and mange tout and stir. Then add in the curry paste, coconut milk and a little water. Stir and bring to the boil. Simmer for a further 4 minutes then add in the juice of 1 lime.
Heat the rice according to the instructions on the packet. Then place rice onto a plate, add curry and finish off with the chilli slices scattered over the top. Enjoy!