Serves 3

1tbsp vegetable oil

2 tbsp Thai green curry paste

1 × 400ml tin coconut milk

Zest and juice of 1 lime

2 medium corn on the cob, each sliced into 6 rounds

2 skinless chicken breasts, sliced into the thin strips

1× 25g pack fresh basil, leaves only

1× 25g pack fresh coriander, leaves only

1 red chilli, thinly sliced into rounds

 1 Heat the oil in a large saucepan and stir in the curry paste.

2 Cook gently for 30 seconds, stirring, then pour in the coconut milk.

3 Add the lime zest amd juice and the corn.

4 Bring to the boil, then simmer gently for a couplke of minutes.

5 Add the chicken, cover and simmer for 3-4 minutes until the chicken is cooked and the corn kernels tender.

6 Season with a pinch of salt, stir in the herbs and ladle into hot bowls. Scatter with the chilli slices.