Red Thai Chicken Curry & Sweet Chilli Chicken Wings Feast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Add your chicken wings to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and put the tray[s] in the oven for 20-25 min or until slightly charred and cooked through

Bash your lemongrass with a rolling pin, then remove the tough outer layer[s] and set aside for later, chopping the softer inner core[s] roughly

Add your white long grain rice with the outer lemongrass layers to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat, discard the outer lemongrass layers and set aside (lid on) to steam until serving – this is your fragrant rice

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast and cook for 3-4 min or until lightly browned

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into small chunks

Chop your creamed coconut roughly (if required!)

Boil a kettle

Once the chicken is starting to brown, reduce the heat to medium-high and add the chopped pepper and chopped lemongrass to the pan

Cook for a further 2-3 min or until the pepper is slightly tender

Once the pepper is slightly tender, add 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add your red Thai curry paste with your ground paprika and chopped coconut and cook for 30 secs or until fragrant

Once fragrant, add 200ml [250ml] [350ml] boiled water with your soy sauce and fish sauce

Cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your red Thai chicken curry

While the curry is cooking, roughly chop your roasted peanuts

Chop most of your coriander finely, including the stalks (save some leaves for a garnish!)

Combine half your red chilli relish (you'll use the rest later!) with your rice vinegar in a large bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt and pepper

Add your mooli slaw mix with your chopped coriander and give everything a good mix up, then top with your chopped peanuts – this is your peanutty Thai salad

Once the chicken wings are ready, remove the tray[s] from the oven and drizzle over the remaining red chilli relish and give everything a good mix up

Return the tray[s] to the oven for 1-2 min or until the wings are sticky and glazed – these are your sweet chilli chicken wings