Thai Red Curry - the cheat's way

Now, I'm not going to lie to you and tell you this is the best Thai red curry in the world ever. Of course it isn't! But I will tell you that it makes a delicious and very quick week night meal, and as well as being delicious it is also nutritious! I find this really addictive and usually have two big bowls in one sitting (and I won't feel guilty about that!) Of course you can make your own curry paste but this recipe is about making a Thai curry quickly and with minimal ingredients and effort. It's also a lower fat curry because it uses low fat coconut milk, which I found works very well in place of it's full fat counterpart. The trick is to find a really good Thai red curry paste, and the only way to do that is to try different ones until you find one that suits you.

Ingredients (serves 4):
1 tablespoon oil (I used toasted sesame oil)
300g skinless and boneless chicken breast, cubed
1 jar of Thai red curry paste (my favourite is from Marks and Spencer)
400g can of reduced fat coconut milk
1 small pack of mange tout
1 small pack of baby corn
1 red bell pepper, sliced into thin strips
1 bunch of spring onions, sliced thinly on the diagonal
2 red chillies, sliced thinly on the diagonal
Handful of coriander, chopped
Juice of 1 lime

Method:
1) Use a large frying pan to heat the oil. On a high heat quickly stir fry the chicken for two minutes.
2) Add the curry paste and about half a cup of water and bring to the boil.
3) Reduce the heat to medium and allow the sauce to simmer for two minutes.
4) Add the coconut milk and continue to simmer. Allow the sauce to simmer for 15 minutes.
5) After 7 minutes of this time, add the baby corn and stir into the sauce.
6) After 3 more minutes add the mange tout and red bell pepper.
7) When the sauce has been simmering for 15 minutes in total, stir in the spring onions, chillies, a sprinkle of coriander and finally the lime juice.
8) Remove from the heat and serve with steamed jasmine rice and more coriander.