• 1 tbsp. oil
• 2 tbsp. thai green curry paste
• 450 g chicken breasts, skinned and cut into bite-size pieces
• 160 ml tin coconut milk
• 1 l chicken stock
• 1-2 green chillies, deseeded and finely sliced
• 2/5 cm piece fresh root ginger, peeled and finely grated
• 100 g dried rice vermicelli noodles
• 175 g baby sweetcorn, roughly chopped
• 200 g sugar snap peas
• 2 heads pak choi, roughly chopped
• juice 1 lime, plus wedges to serve
• small bunch coriander, roughly chopped

Step 1

In a large pan, heat the oil and add the curry paste. Fry for 2min until aromatic, then add  the chicken and coat in the paste. Add the coconut milk and stir to combine, then add the  stock, chillies and ginger. Bring to the boil and simmer for 10-12min or until chicken is cooked.

Step 2

Add the noodles, sweetcorn, sugar snap peas, pak choi, lime juice and coriander.  Simmer for 3-5min until noodles are tender. Check seasoning and serve with extra lime wedges.