I’m allergic to to coconut, so I usually have to avoid this dish in restaurants, but one day I noticed a note on the bottom of the menu that said they could substitute soya milk for coconut milk. I tried it and it was great - way lower in fat too if you are interested in that.

I always feel like a bit of a cheat when making this because it is just so quick and easy. Not sure if publishing this here makes it worse or if ‘fessing up will give me absolution… You could always make your own curry paste if you feel you need to work a bit harder.

Quantities for 4

Ready

• 3 skinless chicken breasts, each cut into 4-5 pieces (substitute with more vegetables for a vegetarian variation)
• 1 courgette (zucchini)
• a handful of fine beans (string beans)
• ½ red pepper
• ½ onion
• fresh green chili. chopped (optional)
• 4 Tbsp Thai green curry paste - I use “Thai Taste”
• ½ pt unsweetened soya milk (or you could use the more traditional coconut milk)
• ¼ cup natural yoghurt (optional)
• oil for frying
• salt
• fresh coriander (cilantro)
• a lime

Set

• wok
• Ziploc bag

Go

1. Marinade the chicken in half the curry paste in a Ziploc bag for about 30 minutes.
2. Cut all the vegetables into bite-sized pieces.
3. Heat a little oil in a wok then brown the chicken.
4. Add the vegetables with the remainder of the curry paste and a couple of pinches of salt. Stir fry for about 3 minutes.
5. Add the soya milk and bring to a good boil.
6. Reduce the heat and stir in the yoghurt. Simmer for 3 minutes.
7. Serve and finish with cilantro and a good squeeze of lime.