Thai Green Curry Serves 4 Ready in 35 minutes


This classic curry is great for a mid-week family supper – it’s quick to make and tastes delicious!


Cook the rice in a large pan of boiling, lightly salted water for about 15 minutes until tender, or follow the packet instructions.


Ingredients:


200g Thai jasmine rice 1 tbsp sunflower oil


1 onion, peeled and thinly sliced 2 tbsp Thai green curry paste


1 large red pepper, deseeded and thinly sliced


1 large courgette, sliced


450g chicken breast fillets, cut into chunks


400ml can coconut milk 1 tbsp soy sauce 1 tbsp fish sauce Squeeze of lime juice 2 tsp nigella seeds


Meanwhile, heat the oil in a large frying pan over a medium heat and fry the onion for 5 minutes. Stir in the curry paste and cook for 1 minute until fragrant. Stir in the pepper and courgette and fry for a further minute.


Add the chicken and cook for 3-4 minutes until no longer pink, stirring all the time. Pour in the coconut milk and simmer gently for 10 minutes until the chicken is cooked. Stir in the soy and fish sauces and lime juice.


Drain the rice and use a small heatproof cup or bowl to make four mounds of rice on warmed serving plates. Sprinkle the nigella seeds on top and spoon the curry on the side.


TIP


Add a handful of freshly chopped coriander leaves to the curry at the end of cooking time, if liked. Or for a spicier flavour, garnish with shredded red chilli pepper.


Lemon DrizzleCupcakes


Based on the classic lemon drizzle cake these tangy cupcakes are the perfect afternoon pick-me-up with a cup of tea!


1. 1 Preheat the oven to 180C, Fan 160C , Gas Mark 4. Line a 12 hole muffin tray with paper muffin cases.


Ingredients:


• 175g unsalted butter, softened • 175g golden caster sugar • 175g self-raising flour • 1tsp baking powder • 3 large eggs • 2tbsp lemon curd


TOPPING


• 100g granulated sugar • Juice and grated zest of 1 lemon


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2. Place the butter, sugar, flour, baking powder and eggs in a large bowl and whisk with an electric whisk until thoroughly blended and pale and creamy. Fold in the lemon curd.


3. Divide the mixture between the muffin cases and bake for 15-20 minutes until risen and golden brown. Whilst the cakes are baking mix the topping ingredients together in a small bowl.


4. Remove the cakes from the oven and leave for 1-2 minutes then spoon some of the sugar and juice mixture over each cupcake. Leave to cool in the tray - the sugar topping will go crisp on cooling.


TIP If you don’t have lemon curd use 1-2 tbsp of milk or soured cream and 2 tsp grated lemon zest instead.


Makes 12 Ready in 40 minutes, plus cooling Log into www.cr5.co.uk your local community website!


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