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Thai curry that can be cooked together in a few minutes. A great recipe which can be suitable for vegetarians by simply leaving out the prawns or chicken. Also not too filling and healthy, I love the combination of pear and chicken in this recipe

Ingredients

2–3 chicken fillets finely sliced

1 dsp soy sauce

1 tsp rapeseed oil

2 tbsp red curry paste

1 tsp grated root ginger

½ pt/250ml half-fat coconut milk

4 tbsp coriander leaves

1 red chilli de-seeded and chopped

1 small red onion – sliced finely

2 – 3 pears peeled & sliced

1 lime

1 pak choi

1 tsp garlic – freshly chopped

125 mls. Chicken stock

1pkt egg noodles

1 tsp. oil

Serves 2

Method

Heat the pan over a high heat, add the rapeseed oil, Thai curry paste, ginger, chilli, garlic and chicken pieces. Cook for 2 -3 minutes or until fragrant.

Add the coconut milk, half of the chopped coriander and simmer for 2-3 minutes or until just tender but retaining their colour.

Add the sliced pears soy sauce, lime juice and rind, sliced pak choi, and a little stock if neccessary.

Heat through over a low heat and add the remainder of coriander and cook for 2-3 minutes.

Cook the egg noodles in a pot of boiling salted water to which 1 tsp oil has been added. Drain and serve among two warmed bowls. Top noodles with curry and finally garnish with coriander.