Ingredients

Serves: 4

Prep: 5 minutes

Cooking: 15 minutes

• 1 tsp vegetable oil

• 2 small red onions, peeled and cut into half moon slices

• 1 bunch of celery - half of the stalks thinly sliced, the other half cut into 6cm sticks

• 4 tbsp Thai green curry paste

• 2 x 400g cans of coconut milk

• 2 tbsp fish sauce

• Zest and juice of 2 limes

• 100g sugar snap peas

• 640g mini chicken fillets

• Jasmine rice, to serve 

Method

1. Heat the oil in a medium pan, add the red onion and thinly sliced celery and fry for 2 minutes. Tip in the paste and cook for 1 minute more.

2. Pour in the coconut milk, fish sauce, lime zest and juice. Bring to a simmer, then add the sugar snap peas, celery sticks and chicken. Cook for 5-10 minutes or until the chicken is cooked through. Serve in bowls with rice, if desired.

Credit: www.lovecelery.co.uk