Thai style green chicken curry (feeds 6-8)
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You will need (totals about 18 quid)

2 x Barts Green Thai Curry paste. (90g jars)

1 x Sharwoods Thai mild spice blend (260g jar)

2 x Blue dragon coconut milk (reduced fat version) (400ml per tin)

1 x Onion (large)

Some Chilli Oil

1 x Pack of fat green chillis (about 40p in tesco)

2 x Sweet red peppers

1 x Pack of baby sweetcorn

1 x Pack of fresh corriander (20g)

1 x small pack of peas

1 x 1kg pack of chicken breast

2 x Chicken OxO cubes

1 x Vegetable OxO cubes

1 tsp of "Mixed Thai Curry Spices" (standard yellow spice set)

2 tsp of soft brown sugar

Method:

Warm the oil in a large pan (I used the biggest of my pans and it almost overflowed, be warned)
Chop the onion roughly and put in the pan, sweat the onion over a low heat to reduce them.

Halve the sweetcorn (into two shorter cylinders, not lengthwise) and add to the onions.
Put a lid on and leave to sweat the onion into the sweetcorn. Mix periodically.

[[ These are time fillers and can be ignored for spodding, but you do need to do
 the work eventually, so you can't get away with true lazyness]]

Whilst this happens, chop the chillis into a bowl (de-seed if you're a wuss)
Chop the corriander roughly and put it in a bowl
Cut the chicken breast into strips or chunks (discarding stringy bits and fatty bits)
Chop the peppers into large chunks (strips 1/3 of a pepper around :)
Put your peas in a bowl and cover with boiling water, stirring initially.

Remove the lid from your onions and remove the sweetcorn to a bowl for safekeeping.

Empty all three of the paste jars into the pan and stir quickly until it bubbles gently.

In a jug, crumble the three OxO cubes, the sugar and add the spice. Add about 300ml of water (cold)
and stir thoroughly.

Pour a little of this into each of the jars, put their lids back on, shake, and pour into
the jug (cleans the jars a bit and gets more curry flavour out of them :)

Add the chicken bits to the pan bit by bit, stirring well to ensure they get coated in
the paste and don't stick to each other.

Put the lid on and leave for about 10 mins (can carry on with the timefillers above)

Now remove the lid, stir the curry and empty one of the tins of coconut milk into it.

Add the chillis, peas (drained of course), the sweetcorn and the peppers.

Mix this around lots, then cover and leave for another 10 mins or so.

Remove the lid and stir in the second tin of coconut milk and the stock we prepared earlier.

Cover for 10 minutes

Remove and stir in the roughly chopped corriander.

Cover and leave for about 30 mins, stirring it when you get restless.

Now cook the rice.

Aaaand serve :)

(Pref' with a glass of milk)

[[ With thanks to dkscully (Lesley Mitchell) for original idea ]]