CHICKEN CURRY

Serves 4

Ingredients

Half a jar of Thai green curry paste (or more, or less, or red curry to suit you and how spicy you like curries)

1 can of coconut milk

500g of chicken meat, deboned and skinned and cut into bite sized pieces

1 head of broccoli or cauliflower, separated into florets

300g fresh leaf spinach

2 packs of straight-to-wok noodles

Method

1. Set a big stir fry pan or wok on the heat. Pour in the coconut milk, and add the curry paste. Stir, bring to the boil, and turn down the heat to a simmer.

2. Tip the chicken into the pan. There is no need to seal the meat – it will poach in the coconut milk, making it very moist and tender. Simmer for 10 mins, until the chicken is hot all the way through and there is no pink left if you cut a piece in half.

3. Add the broccoli or cauliflower florets and simmer for a further 3 mins. Add the noodles and stir.

4. At the last minute, add the spinach and stir until just wilted. Divide between four bowls