Ingredients: rice, 1 onion, 1 tablespoon Thai Kitchen red curry paste, 1 chicken breast, 1 green pepper, 400 ml coconut milk, 1 tablespoon fish sauce , 3 spring onions, 1/2 tablespoon cornstarch, 2 tablespoons water

Number of persons: 2

Cook the rice according pack instructions. Bake 1 chopped onion with 1 tablespoon red curry paste until the onion is soft. Add 1 diced chicken breast and fry until brown. Add 1 sliced green pepper and cook for 5 minutes. Add 400 ml coconut milk, 1 tablespoon fish sauce and 3 sliced spring onions. Bring to the boil. Add a paste of 1/2 tablespoon cornstarch and 2 tablespoons water. Leave to simmer for 10 minutes. Serve with rice. Enjoy!