A mildly spiced recipe mix with ground coriander, ginger, cardamom and coriander leaf for a fragrant green Thai chicken curry.
Heat oil and fry chicken for 6-7 minutes, until browned.
Mix sachet contents with milk and add to pan. Bring to the boil, stirring.
Add spring onions and peas, simmer for 5 minutes, stirring occasionally.
Serve with fragrant rice.
Click here for the recipe or on Make It Tonight (above) for more tasty ideas to make in minutes
(Amount per serving)