Thai green chicken curry

A Thai curry is both simple and versatile, perfect for a weeknight tea. You can replace the chicken in this recipe with any other meat - or why not try prawns or fish? You could also try substituting coconut milk for some of the liquid when you're cooking your rice to create a yummy coconut rice side, perfect when you have a little bit more time.

Ingredients:
•150g basmati rice
•230g pack Co-operative Loved by Us British chicken breast fillets
•1 tbsp sunflower oil or Ownsworth's Rapeseed Oil
•240g pack Co-operative Loved by Us broccoli, carrots, baby corn and sugar snaps
•340g jar Thai green curry sauce
•2 tbsp chopped fresh coriander (optional)

Method:

1. Cook the rice according to the instructions on the pack and drain.

2. Meanwhile, cut the chicken fillets into bite-size pieces. Heat the oil in a frying pan and cook the chicken over a medium heat until golden brown on all sides.

3. Cut each broccoli floret into 2 smaller pieces. Add all the vegetables to a saucepan of boiling water and simmer fast for 4 minutes.

4. Drain the vegetables in a colander and set aside. Transfer the chicken and any juices into the saucepan and stir in the Thai curry sauce. Put 1 tbsp water in the sauce jar and swill it around, then add it to the pan. Cover and simmer for 5 minutes.

5. Add the vegetables and simmer, uncovered, for another 5 minutes. Add the coriander, if using, and serve with the rice.