Thai Green Chicken Curry

It's delicious, fragrant and very simple. I like to use creamed coconut sold in a block (actually, I like to pare bits off and eat them while I'm cooking!), but you can substitute canned coconut milk.

Serves 4: 1 large onion, finely sliced, a little sunflower oil, 2 large chicken breasts, skinned and cubed,1-2 tbsp green curry paste, 100g (1 cup) creamed coconut

Cook the onion gently in the oil until softened. Add the chicken, then stir in the curry paste. Boil some water in the kettle, and pour around 200ml into a heatproof measuring jug. Grate the creamed coconut, and stir it into the boiling water until dissolved. Pour this mixture over the chicken and stir well. Bring the mixture back to the boil, lower the heat, and simmer gently for 20 minutes. Serve with rice.