Put the vegetable oil in a frying pan, and heat on high. Season the chicken slices with salt and brown them on high until just golden then remove from the pan and set aside. You don’t need to cook the chicken all the way through, just get it nicely golden.

Add the Blue Dragon Thai Green Curry Paste, stir fry for 1 minute then add the onion and reduce the heat to medium. Stir fry for 2 mins, or until the onion is becoming softened.

Add the mushrooms and cook on medium-high heat for 5 minutes. Add the coconut milk and bring to the boil. Reduce the heat then simmer, covered for 5 mins, add the chicken strips. Cook for another 3 mins, or until the chicken is cooked through and the sauce is piping hot, then add the mangetout and cook for 1 min.

Divide cooked rice between two bowls. Spoon over the chicken curry mixture to serve.