Thai chicken curry

Serves 4
1 tbsp vegetable oil
100g spring onions, roughly chopped
1 tbsp fresh coriander, roughly chopped (plus extra for serving)
1 chilli, finely chopped
480g chicken fillets, cut into strips
150g Thai red curry paste
2 tbsp smooth peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml coconut milk
150ml chicken stock
175g baby corn
100g green beans
1 lime juice
3 tbsp peanuts, roughly chopped

To serve:
Boiled rice
  1. Heat the oil in a large pan over a medium-high heat. Add the spring onions, coriander and chilli and cook for 2-3 minutes. Add the chicken strips and cook for five minutes, stirring frequently.
  2. Stir in the curry paste, peanut butter and sugar and cook for one minute. Add the soy sauce and coconut milk and simmer for 15 minutes.
  3. Stir in the stock, baby corn and green beans and simmer for five minutes longer. Squeeze in the lime juice.
  4. Serve the curry over boiled rice, scattered with the chopped peanuts and some extra
    fresh coriander

Per serving: 622kcals, 47.1g fat (20.4g saturated), 20.4g carbs (9.5g sugars), 34g protein, 8.6g fibre, 1.507g sodium