2. Add the curry paste and stir for 30 seconds, then add the fish sauce, sugar and lemon grass.Continue to cook until the colour of the sauce deepens.3. Add the remaining coconut milk and bring to the boil.Add the chicken, courgettes and peanuts.Cook for eight to 10 minutes over a medium heat.Add the peanut butter, chillies and lime leaves, and adjust the seasoning.Garnish with fresh coriander.
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