Adele Carnell, of Filmore & Union, tells us how to make a healthy Thai curry.

Coriander, a relative of parsley, is indigenous to southern Europe and the Mediterranean. It was used in ancient Egypt for medicinal and culinary purposes and has been popular in Britain since Tudor times. This is a healthy easy midweek tasty recipe using lots of spring vegetables and coriander as the main herb.

Thai Chicken Curry

Serves 6

4 medium-sized to large skinless chicken breasts

½ thumb-size piece of ginger, coarsely chopped

Stick of lemon grass, cut into 3

500g mixed spring vegetables ( peas, spinach , spring greens , courgettes, Trimmed Asparagus )

Splash or two of olive oil

1-2 tablespoons Thai red curry paste (or to taste)

400ml tin of coconut milk

Juice of 2 limes

Splash of soy sauce

Splash of Thai fish sauce

Large bunch of coriander, coarsely chopped


Method

You can cook this in the oven or on the hob. If you are using the oven, preheat to 180 degrees/gas mark 4.

Put the chicken breasts in the pan – and halve them if they are really large. Just cover with water. Add the ginger and lemon grass and poach for 10 minutes. Strain, reserving the liquid. Cut the chicken breasts into walnut sized pieces.

Cut the vegetables into chunks, not too small. Fry them gently in olive oil in a wide based saucepan for 10 minutes, turning regularly. Add the chicken to the pan.

In another small pan, fry the curry paste for 3 minutes in a little olive oil. Add the coconut milk and lime juice to taste, and heat for 5 minutes.

Pour the sauce over the chicken and vegetables, and cook in the preheated oven or on the hob for 20 minutes.

Add a splash each of soy and fish sauce, and serve scattered with lots of coriander. Serve with rice or a bed of lentils to make it even healthier . (The liquid you have reserved can be drunk separately, like miso, or used as stock for risotto)