4 chicken breast fillets, about 1 1/4 pound
1 tbsp oil
3 tbsp Thai red curry paste
1 1/2 cups coconut milk
1/2 pint hot chicken or vegetable stock
juice of 1 lime
8 ounce pack mixed baby corn and Snap peas
2 tbsp chopped cilantro
1. Cut the chicken fillets crossways into 1/2 inch thick slices. Heat the oil in a wok or large saute pan. Add the red curry paste and cook, stirring, for about 2 minutes.
2. Add the chicken and stir-fry over a medium-high heat until evenly browned.
3. Add the coconut milk, stock, lime juice and baby corn. Bring to the boil, then add the Snap peas. Reduce the heat and simmer for 4 - 5 minutes until the chicken is cooked. Scatter the cilantro over the curry and serve.