Subs

• Broccoli, mangetout, green beans or edamame can be used instead of the sugar snap peas and frozen peas.

• Red pepper can be added for extra colour and sweetness.

• Courgette or mushrooms can be used in place of the aubergine if preferred.

• Baby corn would also work well and adds extra crunch.

• For a vegetarian version, swap the chicken for firm tofu. Press dry and fry until golden before adding back to the pan.

• The sauce is designed to lightly coat the rice rather than create a traditional curry-style sauce. If you'd like it looser, add a splash of water or extra coconut milk.

• If you don't have fish sauce, use an extra teaspoon of light soy sauce. The fish sauce adds savoury depth rather than a fishy flavour.

• Microwave jasmine rice works best for this recipe as it fries up quickly and absorbs the sauce beautifully. Add it straight to the pan, there's no need to cook it beforehand. You can swap to long grain or basmati if you prefer.

• If you prefer a milder curry flavour, reduce the Thai green curry paste to 1 tbsp.

• To make this lower carb, reduce the amount of rice and bulk out with cauliflower rice.