Coconut and coriander chicken curry

This Thai chicken recipe is easy to make and wonderfully fresh thanks to the plentiful addition of coriander, ginger and chilli.

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Ingredients

Large bunch of fresh coriander, leaves roughly chopped
2 tsp Bart Lemon Grass in Sunflower Oil (from Tesco and Waitrose)
Thumb-size piece of fresh ginger, chopped
1 green chilli and 1 red chilli (depending on how hot you like it), deseeded and chopped
2 large garlic cloves, chopped
Bunch of spring onions, chopped
2 tbsp groundnut oil
4 skinless free-range chicken breasts, cut into strips
400g tin of coconut milk
1 tsp soy sauce
1 tsp fish sauce
80g fine green beans
80g mangetout

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Whizz the coriander, lemongrass, ginger, chilli or chillies, garlic and spring onions to a paste in a food processor.
Heat the oil in a wok over a medium-high heat, add the chicken and fry, stirring, for a couple of minutes until browned all over.
Add the coriander paste and fry for a minute more. Pour over the coconut milk, then add the remaining ingredients.
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Bubble for a couple of minutes until the chicken is just cooked through. Serve with steamed rice and lime wedges.

Make leftovers into a spicy cream soup by adding some vegetable stock and reheating for lunch the next day. Serve with crusty bread.