Thai food is one of my favourite type of meals. A typical Thai curry can be high in fat, but this fantastic recipe uses low fat coconut milk and offers a nutritious and delicious meal! This recipe serves 2 – enjoy!

For the paste:

1 small bunch coriander, roughly chopped

2 tsp grated ginger

2-4 green chillies

1 lemongrass stalk, chopped

1 tsp ground coriander

1 tsp ground cumin

2 garlic cloves, peeled and roughly chopped

1 shallot, chopped

2 tablespoon of olive oil

For the curry:

1 tsp olive oil

3-4 tablespoons green curry paste (use above recipe or use ready prepared paste)

150ml low-fat coconut milk

150ml chicken or vegetable stock

3 medium chicken breasts, cut into cubes or strips

½ cup green beans, trimmed

½ cup mangetout

½ cup baby sweetcorn

Juice of 1 lime and zest

2 tsp fish sauce

To make the curry paste put the ingredients into a pestle and mortar and grind – you should end up with a coarse paste. Add a splash of water if it seems too thick.

Heat the oil in a large pan or wok, add the curry paste and cook for 3-4 minutes, stirring frequently. Mix the coconut milk and stock together, pour into the pan, stir well and bring to a simmer.

Add the chicken and cook for 5-6 minutes. Stir in the green beans, mangetout, baby sweetcorn, lime juice, fish sauce and lime zest. Simmer for 3-4 minutes or until the vegetables are tender.

Serve with boiled basmati rice.