Ingredients

10ml olive oil, 455g skinless boneless chicken breast, cut into thin strips, 15g Thai Red Curry Paste, 125g spaghetti squash, sliced into semi-circular slices (if you don't have spaghetti squash you can replace it with cucumber), 1 tomato bell pepper, de-seeded, cut into strips, 60g carrots, sliced. 1 onion, cut into 8 cloves, 8g of cornstarch, 1 can of coconut milk (420ml), 6g of chopped fresh coriander leaves

How to do it

1. Preheat the oil in a large skillet over medium-high heat. Add chicken and stir-fry for about 3 minutes. Add curry paste, zucchini, red pepper, carrots and onion and continue to stir-fry for a few more minutes.

2. Incorporate the tahini into the coconut milk and pour into the pan. Once the coconut milk comes to a boil, reduce the heat to medium and cook for one minute. Add the coriander leaves only just before serving.