Ingredients:

1 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
5cm piece ginger, grated
1 lemongrass stalk, bashed with a rolling pin (or you can use the zest of one lemon)
5 tbsp Thai red curry paste
1 red pepper, deseeded and diced
4 skinless chicken breasts, cut into chunks
125ml light coconut milk
1/2 chicken stock cube (to make 75ml stock)
150g pack sugarsnap peas
1/2 tbsp fish sauce
15g fresh coriander, roughly chopped
Rice, to serve

Method:

1. Heat the oil in a large frying pan over a medium-high heat and add the onion. Cook for 3 mins, then add the garlic, ginger, lemongrass (or lemon zest) and red curry paste. Cook for 1 min, then add the red pepper and chicken. Continue to cook for 4-5 mins, stirring occasionally, until the chicken is golden brown.
2. Pour the coconut milk and chicken stock into the pan. Bring to the boil, then simmer for 5 mins. Add the sugarsnaps and continue cooking for a further 10 mins, until the chicken is cooked through.
3. Remove the pan from the heat, remove the lemongrass and add the fish sauce. Serve with rice.