(Serves 4) 380 Calories per serving Ingredients 20g ginger, chopped finely 10g green chilli, chopped finely 15g lemongrass stalk, chopped finely 2g lime leaves 10ml lime juice 20ml soy sauce 15ml cooking oil, preferably rapeseed A cube of chicken stock dissolved in 100ml hot water 20g flaked coconut 30g good quality Thai green curry paste 15g sugar 100g coconut cream 5ml lemon juice 10ml fish sauce 50g diced shallot or white onion 200g fragrant jasmine rice 300g diced raw chicken breast 1 good head pak choi, chopped.

Fresh coriander to garnish Method 1. To cook the rice, first wash and rinse three times under cold running water then in a pan add 1.5 parts water to rice and bring to a simmer. Cook until all the water is absorbed, cover with a lid and allow to rest and absorb the remaining liquid.

2. Meanwhile, heat the oil carefully in a pan over a medium heat; add the onion, ginger, chilli and lemon grass and cook until it begins to soften, stirring as you go. Add the chicken and cook for a further 3 minutes whilst stirring to seal the meat.

3. Add the Thai paste and stir to incorporate, then add the soy, dissolved stock, sugar, fish sauce and coconut cream and bring to a gentle simmer.Continue to cook for 10-12 minutes or until the chicken is cooked through, stir through the pak choi, lemon and lime juice and remove from the heat.

4. Serve with the Jasmine rice and garnish with fresh coriander and flaked coconut. The flaked coconut is even better if toasted lightly in a hot, dry pan.