Ingredients

• 1 tsp vegetable oil
• 1 tbsp Thai yellow curry paste
• 1 tbsp ginger, grated
• 1 tin coconut milk
• 450ml chicken stock
• 100g sugarsnap peas, shredded
• 200g cooked chicken, shredded
• Juice of ½ lime
• 1 tsp fish sauce

• To serve:

• 1 tbsp coriander leaves, chopped