Mandy Yin served up tasty spicy coconut roast chicken thighs with green bean omelette on Saturday Kitchen.

The ingredients for the chicken are: 250g coconut cream, 2 tbsp Thai red curry paste, 2 tbsp dark brown sugar, ½ tsp ground coriander, 2 bay leaves, 2kg chicken thighs (about 12 thighs), skin on and bone in, 2 tbsp just-boiled water, small handful fresh coriander, leaves picked and freshly steamed white rice, to serve.

For the omelette: 4 free-range eggs, 1 tbsp good-quality oyster sauce, pinch ground white pepper, 2 tbsp vegetable oil, 2 garlic cloves, crushed, 120g fine green beans, trimmed and finely sliced into rounds, small handful fresh coriander leaves, roughly chopped and 1 red chilli, sliced.

For the cabbage: 3 tbsp oil, 2 garlic cloves, crushed, 30g fresh coriander, finely chopped, 1 hispi or sweetheart cabbage, cut into eighths, core removed and then cut into 1cm slices, 2 tbsp salted butter and 1 tsp fish sauce.

See recipes by Mandy in her book titled: Simply Malaysian available from Amazon now.