- Heat 1 tbsp rapeseed oil in a large pot and fry the onion over medium-low heat until soft.
- Add the chopped bell pepper and fry for 2-3 minutes. Add the chicken and brown.
- Add the curry paste and stir together.
- Add the kaffir lime leaves, coconut milk, lime juice, fish sauce, sugar and ginger. Stir together and let it simmer for about 10 minutes or until chicken is cooked through.
- Add the mange tout and cook for a couple of minutes. Garnish with torn basil leaves and the red chilli.
- Serve with plenty of sticky Thai rice to soak up the lovely broth.
- Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl fitted with the paddle attachment. Add the chopped onion.
- Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on. Cook for 8 minutes then add the peppers and cook for a further 4 minutes.
- Add the chicken and paste and cook for 5 minutes.
- Add the kaffir lime leaves, coconut milk, lime juice, fish sauce, sugar and ginger and cook for 15 minutes or until chicken strips are cooked through.
- Add the mangetout right before you are ready to serve and cook for a couple of minutes.
Notes: Kaffir lime leaves can be found in ethnic supermarkets. If you can’t get any substitute with a little grated lime zest. You can use prawns instead of chicken if you prefer.