This classic curry is great for a mid-week family supper – quick to make and tastes delicious!
Ready in 35 minutes
200g Thai jasmine rice
1 tbsp sunflower oil
1 onion, peeled and thinly sliced
2 tbsp Thai green curry paste
1 large red pepper, deseeded and thinly sliced
1 large courgette, sliced
450g chicken breast fillets, cut into chunks
400ml can coconut milk
1 tbsp soy sauce
1 tbsp fish sauce
Squeeze of lime juice
2 tsp nigella seeds
Cook the rice in a large pan of boiling, lightly salted water for about 15 minutes until tender, or follow the packet instructions.
Meanwhile, heat the oil in a large frying pan over a medium heat and fry the onion for 5 minutes. Stir in the curry paste and cook for 1 minute until fragrant. Stir in the pepper and courgette and fry for a further minute.
Add the chicken and cook for 3-4 minutes until no longer pink, stirring all the time. Pour in the coconut milk and simmer gently for 10 minutes until the chicken is cooked. Stir in the soy and fish sauces and lime juice.
Drain the rice and use a small heatproof cup or bowl to make four mounds of rice on warmed serving plates. Sprinkle the nigella seeds on top and spoon the curry on the side.
Serve it with style: Add a handful of freshly chopped coriander leaves to the curry at the end of cooking time, if liked. Or for a spicier flavour, garnish with shredded red chilli pepper.