SPOON Stir contents of Flavour Shot, then pour into a large frying pan with the chicken and stir to coat. Set over a medium heat and gently fry the chicken for 6-7 minutes, or until cooked through.
SIZZLE Add the coconut milk and tomato purée and gently simmer for 5 minutes. Add the red pepper and mangetout, then simmer gently for a further 10 minutes, stirring occasionally. Stir in spring onions and heat through for a further 2 minutes.
SERVE Squeeze over the lime wedges and serve with Jasmine rice.
Try using sliced pork fillet as an alternative to chicken. Like your Thai Red Curry to be hot and fiery? Try stirring in a pinch of Schwartz Crushed Chillies, or add to taste, before serving.