Thai Chicken Curry

Ingredients
•    400g chicken breast cut into bite sized pieces
•    1 medium onion, sliced
•    1 tablespoon Thai curry paste
•    1 can of low fat coconut flavoured evaporated milk
•    1 tablespoon fish sauce
•    1 tablespoons brown sugar
•    2 cups of assorted vegetables (carrots, broccoli, beans, cauliflower, courgettes, etc)
•    Juice and zest of 1 lime (optional)
•    2 tablespoons chopped coriander and basil (optional)

Directions
Cook onion and garlic over moderate heat in large non-stick pan, sprayed with oil, until soft. Add the chicken and fry until browned. Add curry paste and cook a further 2-3 minutes, stirring well. Add evaporated milk, sugar and fish sauce. Bring to a simmer and cook 10 minutes, uncovered, until the milk has reduced a little. Taste and check seasonings, adjusting as required.

Add prepared vegetables to the pan and if more liquid is required, add a little water. Cook a further 5 minutes, then add lime juice and zest and coriander and basil if using.

Serve with rice and extra vegetables.