Ingredients

• 500g (1lb) skinless chicken breasts, cut into chunks
• 1 tbsp olive oil or coconut oil
• 150g (5oz) shiitake or chestnut mushrooms, sliced
• 150g (5oz) green beans, trimmed
• 1/2 red pepper, seeded and thinly sliced
• large handful spinach leaves
• 200g (7oz) cooked rice noodles
• handful coriander leaves

For the marinade

• 1 small red onion
• 1 lemongrass stalk, trimmed and chopped
• 2.5cm (1in) piece ginger
• 2 tbsp red Thai curry paste
• handful coriander
• 2 roasted red peppers (from a jar)
• 1 tsp tomato purée
• 1 tbsp fish sauce
• 250ml full-fat coconut milk

Instructions

1. Put all the marinade ingredients in a food processor. Whizz to a sauce.
2. Put the chicken in a container and pour over the marinade. Cover and chill in the fridge for a couple of hours or overnight to marinate.
3. Heat the oil in a large frying pan or casserole. Remove the chicken from the marinade and add to the pan, reserving the marinade. Brown lightly on each side for 5 minutes. Add the mushrooms and sauté for 2-3 minutes. Pour over the marinade, then add the green beans and red pepper. Cover and simmer gently for 10-15 minutes until the chicken is cooked through with no pink meat showing. Add the spinach and stir for a minute to wilt.
4. Serve the chicken curry with the rice noodles in bowls, with coriander leaves scattered over.