It may be pretty standard - but we like it! Chop onion, celery, red pepper, green beans, mushrooms, some garlicky beans found in a Chinese supermarket - and saute in peanut oil with crushed chili and big spoonful of red thai curry paste (yes I have made my own often, but this is quicker), add diced chicken breast - turn a few times and tin of coconut milk and about the same of chicken stock. Check seasoning - add fish sauce if you need salt, chili if you want heat. Simmer for 15 minutes (ish) - meanwhile cook jasmine rice. 3 minutes before serving threw in handful of frozen peas. Serve, scoff - would be nice to add fresh coriander (if you like it) and a squirt of lime juice. Tasty said me and victim - quick, easy, gluten and lactose free to boot.