Pete’s Suggestive Coconut Red Curry

Peel and finely dice the onion and the garlic. Remove the cores from the red peppers and chop them into bite-sized chunks. Roughly chop the coriander and the cashews.

Cut the chicken into bite-sized cubes and season with 1/2 tsp of salt. Heat 2 tbsp of oil in a large pan over a medium-high heat. Fry off the chicken in two batches for 4-6 mins until just coloured on the outside. Remove the chicken from the pan and keep to one side.

Using the same pan, add the red pepper and cook over a high heat for 3-4 mins until it just starts to blister. Remove from the pan and keep to one side.

Reduce the heat to medium and add 1 tbsp of oil to the same pan. Add the onion and allow to cook for 5 mins until it softens. Add the garlic and cook for 1 minute more. Add the curry paste and peanut butter and give it all a good stir. Add your coconut milk, 100ml of water and return the chicken and pepper to the pan.

Allow the curry to bubble away over medium heat for 10-15 mins until the sauce has thickened. Test for seasoning and add more salt and pepper to your taste.

When you are happy with the consistency of the sauce, add the zest and juice of the lime and half the chopped coriander. Tip: Use a fine grater to remove the green zest, try not to get too much of the white part of the lime (the pith) as this is bitter.