Thai chicken curry

400 ml light coconut milk
200 ml diluted salt-reduced or homemade chicken stock
2 tablespoons Thai green curry paste
4 skinless chicken breast fillets (about 600 g in total), cut into thin strips
350 g new potatoes, scrubbed and cut into chunks
6 spring onions, sliced on the diagonal
2 tablespoons lime juice
¾ cup (125 g) shelled fresh or frozen peas, thawed if necessary
8 grape or cherry tomatoes, halved
⅓ cup (20 g) chopped fresh coriander

1. Put the coconut milk, stock and Thai curry paste in a wok or large frying pan, stir together and heat until boiling. Stir in the chicken strips and potatoes, then bring back to the boil.

2. Reduce the heat and simmer, uncovered, for about 15 minutes until the chicken and potatoes are just tender.

3. Stir in the spring onions, lime juice, peas and tomatoes and simmer for a further 3–4 minutes. Stir in the coriander and season to taste.