Thai-style chicken curry with microwaved stir-fried vegetables

For two:

1 cup of Jasmine rice
1cm piece of ginger, grated
1 clove garlic, crushed
Ends of two stalks of lemon grass, crushed
1 birdseye chilli, seeds removed and sliced finely
1 small onion, sliced
Peanut oil
150gm tin of coconut milk
200gm chicken breast, sliced
about 200gm fresh vegetables, sliced (eg red and/or green peppers, brocolli, mushrooms, spring onions, asparagus, cauliflower, string beans
another clove of garlic, crushed

Cook the rice in your usual way. You can do this in advance and reheat it when you’re ready to eat.

Heat about 1tbs of peanut oil in a pan, and add the ginger, garlic, lemon grass and chilli. Cook for about a minute then add the onion and continue to cook over a high heat. Once the onion is soft add the coconut milk then lower the heat. Cook for about ten minutes while you slice the vegetables.

Add the chicken to the coconut milk mixture and bring it back to the boil (it may separate and curdle, but that’s not a problem). Turn the heat down again, cover, and simmer for about ten minutes, stirring occasionally.

While the chicken is cooking put another tbs of oil in a microwave-safe dish, add the second clove of crushed garlic, cover, and microwave for about a minute. Add the chopped vegetables and toss them in the garlicy oil. Microwave on high for two minutes, add about 1 tbs of fish sauce and a squirt of lime juice. Toss the veg around a bit, then microwave them for another minute. Check if they are cooked; microwave for another 30 seconds if necessary.

Reheat the rice (the microwave does a very good job of this), then pile it on the plate with the chicken and vegetables. Garnish with lime wedges and extra chilli if you like it hot.