Massaman chicken curry

Instructions

1 In a large non-stick frying pan, heat oil over medium-high heat. Add ginger, curry and lemongrass paste. Cook, stirring, 30 seconds. Add sweet potato. Stir to coat.

2 Add tomatoes and cook, stirring, for 2-3 minutes until tomatoes soften. Add chicken and cook, stirring, for 3 minutes until lightly golden. Add capsicum and coconut milk and ½ cup water. Simmer covered for 10 minutes. Uncover and simmer a further 5-10 minutes or until sweet potato is tender and chicken is cooked through.

3 Add snow peas or sugar snaps, cook uncovered a further 2-3 minutes until bright green and crisp. Add fish sauce and the juice of one lime. Adjust seasoning. Stir through coriander.

4 Meanwhile, in a medium saucepan with a lid, bring rice, 1 cup water and coconut to boil. Reduce heat, simmer covered for 10-15 minutes until liquid is absorbed and rice is tender. Remove from heat. Leave for 5 minutes before serving.

5 Divide curry and rice among serving bowls. Scatter with extra coriander and chilli and peanuts, if using. Serve with lime wedges.