One of the easiest culinary cultures to experiment with is Thai cuisine. Fragrant and colourful, it embraces a fine balance of flavours that are simultaneously hot and refreshing.
Thai curry makes the house smell incredible!
400g chicken chopped into bite-sized pieces
1 red chilli, chopped (for a cooler curry you can remove the seeds and membranes and just use the skin)
1 tin low fat coconut milk
1 red pepper, sliced
1 handful of green beans and snap peas
5 prawns per person, or as many as you like, depending on the size
3 tablespoons red curry paste
Fry the onion and chicken with 3 tablespoons of red curry paste and a chopped chilli. Add 1 tin of coconut milk, a red pepper and the green vegetables. Bring to the boil then turn the heat to a low setting and simmer until everything is tender.
In a separate pan, fry the prawns in a little lemon juice until the meat is white. Add a little water or more lemon juice if necessary.
Stir the prawns into the curry, garnish with fresh coriander and serve with rice.