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2 tablespoons wok oil

3 tablespoons finely chopped spring onions

3 - 4 tablespoons green thai curry paste

1 kilogram chicken thigh fillets (cut into strips about 4 x 2cm / 1½ x ¾ inches)

1 x 400 millilitres can coconut milk

Chicken stock concentrate or cube

1 tablespoon thai fish sauce (nam pla)

185 grams frozen peas

200 grams frozen soya beans

150 grams frozen fine green beans

3 tablespoons chopped fresh coriander

Cooked rice or noodles to serve

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1. Heat the wok oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste.

2. Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (i.e. 250ml/1 cup boiling water plus stock concentrate or cube) and fish sauce, then the frozen peas and soya beans.

3. Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3-5 minutes.

4. Serve with rice or noodles, sprinkling the coriander over as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

note

If you can't find wok oil then you can flavour a little oil each time you make a stir fry. Heat a tablespoon of vegetable oil in a wok and then add ½ teaspoon toasted sesame oil (Asian sesame oil), ¼ teaspoon finely grated fresh ginger and ½ clove garlic that has been minced or crushed. Let the ginger and garlic sizzle for a couple of seconds before adding the main ingredients to the wok.