Thai Red Curry

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4 Chicken Breast Fillets, cut into large chunks

2 tbsp Olive Oil

2 tbsp Thai Red Curry Paste

1 tbsp Ginger Purée

1 Stick Lemongrass

1 tbsp Soy Sauce

400ml Full Fat Coconut Milk

150g Baby Corn, halved

150g Sugar Snap Peas

100g Spinach

1 Red Chilli, deseeded and finely chopped

25g Roasted Salted Peanuts, finely chopped

Bunch Fresh Coriander, chopped

1 Lime, cut into segments

2 packs Coconut, Chilli & Lemongrass Rice

Heat a little oil in a large frying pan or wok, add the chicken and fry until golden.

Add the curry paste, ginger purée, lemongrass, soy sauce and coconut milk and simmer for 10 minutes.

Add baby corn, sugar snap peas and spinach to the pan and simmer for a further 5 minutes.

In the meantime, cook the rice according to pack instructions.

Scatter the chilli, peanuts, coriander and lime segments over the curry before serving.