Light Thai green curry

Prepare the quinoa (if using) as per packet instructions (15mins). To speed things up, add pre-boiled water to the saucepan, or buy pre-cooked quinoa.

Heat 1 tbsp of oil in a large wok or saucepan, over high heat. Fry the shallots, garlic, and chilli for 30secs, or until just softened.

Add the chicken, season with salt and pepper, and cook for 3mins, or until browned all over.

Add the curry paste, coconut milk, chicken stock, and the juice of 1 lime. Stir and allow to cook for 3mins before adding the vegetables.

Add the pak choi, mangetout, and bean sprouts, and cook for 5mins. Turn off the heat and stir through the torn leaves of the fresh Thai basil.

Serve with quinoa or cauliflower rice and quartered wedges of 1 lime.