b'Tasty THAI CURRYSERVES 3-4ONE OR TWO LESSONSGFINGREDIENTS METHODMarinade Make the marinade at home the night Grated zest and juice before the lesson.of two limes 2 teaspoons fresh gingerMarinade 2 cloves of garlic Chop the chicken or Quorn into bite sized25ml of oil pieces and place in a bowl with the lime1 green or red chili deseededjuice and zest, garlic, ginger, chili andand finely chopped olive oil. Stir and leave them to chill and25mls soy sauce marinate over night.15mls Thai fish sauce (optional) Curry Alternatively, use a ready1.Slice the onion and peppers into S T Y T H A I C U R R Y A Tprepared Thai marinadethin slices. 2.Heat the oil in the pan or wok over 2- 3 boneless, skinless,a high heat. chicken breasts, Quorn,3.Add the marinated chicken piecesprawns or Paneer. and stir fry for 5 to 8 minutes until1 large onion chopped finely golden brown. Wash hands. 4 spring onions cut into 3cm4.Then add the onion and sliced peppers shredsand fry for 10 more minutes 200g of vegetables of5.Meanwhile, start cooking the rice.choice e.g. peppers, mangeMeasure rice into a saucepan and add tout, sugar snap peas ordouble the amount of water to the baby sweetcorn pan. Bring to the boil, then reduce to a400ml tin coconut milk simmer, put the lid on the pan and cookLarge bunch of freshfor 12-15 minutes. Fluff rice with fork.coriander 6.Return to the curry and add the coconut milk, soy sauce, fish sauce (if using), half 250g Jasmine or Basmati rice the coriander and spring onions. Mix well and cook for a further 5-8 minutes.7.Check the chicken is thoroughly cooked NUTRITION by cutting the largest piece in half and ensuring there are no signs of Protein undercooking or pink in the middle.Carbohydrate Use a temperature probe to checkMARKS UP Fatmeat is cooked to 75C.Vitamin A, B, C & D 8.Decorate with the remaining coriander, SERVE WITH SMALL BOWLS OF SLICED BANANAS,Fibre grated fresh coconut and some sliced SPRING ONIONS, FRESH PINEAPPLE AND HOMEMADEspring onions.SWEET CHILLI SAUCE.'