Asian

Quick Thai jungle curry
1. 

jungle curry - it's not as rich as it contains no coconut milk, but beware, it is fiery.

2 tbsp jungle curry paste (Thai laste make a very authentic one)
300ml chicken stock
small bunch coriander, stalks finely chopped, leaves left whole
300g skinless chicken thiqh fillet, sliced
150g baby corn and sugar snap mlxed pack
fish sauce
brown or other sugar
1 and a half limes, half cut into wedges
basmati rice to serve

Heat a non-stick pan and put in the curry paste and a splash of the stock. Fry for a few minutes until you can smell all of the aromatics from the paste. Add the rest of the stock and coriander stalks and simmer for 2-3 minutes. Add the chicken and simmer until the chicken is cooked through. Add the veg and cook for a couple of minutes until just tender. Stir in a good splash of fish sauce, 1 tsp of sugar and the lime juice and cook for 30 seconds. Serve with rice, a scattering of the coriander leaves and with lime wedges to squeeze over

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