Before you ask, yes, I cheated with the paste. Whilst it’s wonderful to make your own (and if you do, make loads of it so you can freeze it), I never have time and the jar stuff really isn’t that bad.

1) in a large frying pan, heat up 2-3 teaspoons of curry paste.

2) add 2 chopped chicken breasts and fry in the paste for 3-4 mins.

3) add onion and fry for 5 or so minutes or until soft.

4) add the chopped mushrooms and green pepper, fry for another 3-4 mins.

5) pour over a tin of coconut milk, add another tsp of curry paste and let simmer for 10 mins.

6) in a pan, add 1 cup rice to 2 cups boiling water, bring to the boil, turn the heat to low and simmer with a lid on for 10 mins. (This serves 3-4 people for rice, I always make too much!).

If you have fresh coriander, stir that in to the curry at the end.