If you can't stand the heat...

Green Thai Curry is one of my favourite dinner party dishes - it's spicy, colourful and tastes even better if prepared the night before, which is a bonus! A well cooked curry is sure to make your friends green with envy - here's my favourite recipe...


Ingredients (serves four)
- 4 chicken breasts, chopped
- 1 large red onion, chopped
- 1 clove garlic, finely chopped,
- 1 fresh red chilli, thinly sliced (more if you like it hot)
- 1 red pepper, chopped
- beansprouts
- mangetout
- sesame seeds, lightly roasted
- 1 tsp honey
- 1 lime
- handful of coriander, chopped
- generous glug of oil
- 1 tin coconut milk
- 1 jar green thai curry paste (any variety)
- rice (white or brown)

Directions
- Heat the oil in a large frying pan. Add the onion, garlic, chilli, pepper, beansprouts and mangetout and fry on a medium heat until the vegetables soften.
- Remove the vegetables from the pan. Add a little more oil and brown the chicken. Return the vegetables to the pan.
- Generously add the green thai curry paste to the pan and mix thoroughly, coating the meat and vegetables.
- Add the coconut milk and stir again. The coconut milk should become a light green colour - if you think it is too pale, add more curry paste.
- On a baking tray, sprinkle the sesame seeds and drizzle with honey. Roast them in the oven for a few minutes, until they begin to golden.
- Turn down the heat and allow the curry to simmer. Meanwhile, boil the kettle and cook enough rice for your party. If you have any coconut milk left over, pour it into the rice along with the water.
- When the rice is ready, drain it. Use a soup ladle to shape each portion before positioning it in the centre of your plates. Arrange the curry around the rice and sprinkle the sesame seeds over the dish.
- Add a pinch of coriander and serve with a lime wedge.

*Remember, if you are cooking your curry the night before, don't do the sesame seeds or rice. Also be careful with how much chilli you add - it can become much hotter the next day.