Quick Thai Green Chicken Curry

1. Fill and boil your kettle. Rinse the rice with cold water, then tip it into a small pan. Pour in 300ml hot water. Add a pinch of salt. Pop on a lid and bring to the boil, then turn the heat down to low. Gently simmer for 8 mins or till the rice has absorbed the water and become tender. Take the pan off the heat. Let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the curry.

2. Peel and roughly chop the red onion. Roughly chop the tomatoes. Trim the courgette and roughly chop it.

3. Put a wok or deep frying pan on a medium-high heat. Add 1 tbsp oil and the chicken breast mini fillets. Fry for 5-6 mins, turning once or twice, till browned all over.

4. Stir the veg into the pan. Add a pinch of salt and fry, stirring often, for 5 mins till the veg are glossy.

5. Add 1 tbsp Thai green curry paste to the pan and stir to mix. Pour in the coconut milk and top up the pan with 200ml hot water from the kettle. Simmer for 5-6 mins, stirring occasionally, to mingle the flavours and reduce the sauce a little (but not too much).

6. Fluff the rice with a fork and divide it between 2 plates or bowls. Add a squeeze of lime juice to the curry and add a little more salt, if you think it needs it. Ladle the curry over the rice and serve with lime wedges for squeezing.