Thai green chicken curry 

Ingredients

• Glug vegetable oil for frying
• 200g baby courgettes, halved lengthways
• 6 skinless, boneless free-range chicken thighs, cut into 3-4cm chunks
• 400ml can coconut milk
• 100g sugar snap peas
• 100g green beans, tailed
• Large handful beansprouts, soaked in cold water for 10 minutes, then drained
• Crispy fried onions to garnish (find them in Waitrose and Sainsbury’s)
• Fresh Thai basil leaves to garnish (optional)
• Steamed jasmine rice, sticky rice or basmati rice to serve

For the fresh green curry paste

• 2 fresh lemongrass stalks, tough outer leaves discarded, roughly chopped
• 4 freeze-dried lime leaves (or use 2 fresh, torn)
• 1 green chilli, chopped, plus extra, finely sliced, to garnish
• 1 large red salad onion (available from greengrocers, Ocado or natoora.co.uk), or 2 shallots, roughly chopped
• Large bunch fresh coriander, leaves and stalks roughly chopped
• 1 tsp ground coriander
• 3 fat garlic cloves
• 5cm piece fresh ginger, roughly chopped
• 2 tsp Thai fish sauce
• 1 tsp palm sugar or brown sugar
• Juice 1 lime, plus extra wedges to serve