Chop the onion, slice the green pepper into strips and chop up one chilli pepper. Fry together until soft.
Chop up the chicken breasts and add to the pan. Cook through.
Once the chicken is cooked, add one chicken stock cube to the pan (no water) and break it up in the juices from the chicken.
Add ginger, lemongrass and a dash of thai fish sauce (hint: I use pre-prepared ginger and lemongrass in jars, so I can just use one teaspoon of each, rather than prepare them myself. If I use fresh ginger, I grate it).
Add one can of coconut milk and heat through.
Serve with a heaped serving of chopped iceberg lettuce and (if desired) some freshly chopped chilli sprinkled on top.
There are 292 calories in 1 serving of Thai Chicken Curry.