Freddy Forster served up a tasty Thai green chicken curry with sweetcorn fritters and watercress salad on Steph’s Packed Lunch.

The ingredients are: 450g boneless chicken thighs, 1 onion, peeled and sliced, 2 garlic cloves, peeled and sliced, 1tbsp ginger, peeled and finely chopped, 1tbsp vegetable oil, 25g unsalted butter, 100g shitake mushrooms, sliced, ½ lemongrass, chopped, 2 lime leaves, 1tbsp red and green chilli, sliced, 3tbsp of green curry paste, Pinch of chicken stock cube, 400g tin light coconut milk, 1tbsp fish sauce, Handful of baby spinach, 1tbsp coriander leaves, 1tbsp Thai basil (or regular fresh basil) and 1 lime, juiced.

For the sweetcorn fritters: 100g tin sweetcorn, drained, 100g plain flour, 2 medium free-range eggs, ½ clove garlic, peeled and finely chopped, Pinch of caster sugar, 1tbsp coriander, roughly chopped, 4tbsp spring onions, finely chopped and 110g tin sweetcorn, drained.

For the watercress salad: 1 small packet watercress, 60g cucumber, finely sliced, Squeeze of lime, ½ tsp soy sauce, ½ tbsp toasted sesame seeds, Drizzle of vegetable oil and Few coriander leaves.

See more Thai recipes in the book titled: The Complete Thai Cookbook: 1000 Days Of Simple And Delicious Traditional And Modern Recipes available from Amazon now.