SUNDAY RECIPE : Green chicken & vegetable curry

A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce Ingredients • 2 tbsp sunflower oil • 500g boneless, skinless chicken thighs , cut into bite-size pieces • 1-2 tbsp Thai green curry paste • 2 small parsnips , cut into chunks • 400g can coconut milk • 1 tbsp fish sauce