Thai red chicken curry

I used:

• 1 pack fresh mini chicken breast fillets
• 400g can coconut milk
• 2 Chicken Oxo cubes, made up to 1/2 pint of stock
  
• 2 tbsp lime juice
• 3 tbsp Tesco thai red curry paste
• 200g mangetout
• 2 tbsp cornflour
  
• 1 pack fresh rice noodles

And I did this:

1. Heat a little olive oil in a wok
2. Add the curry paste and cook for about 2 minutes
3. Add the chicken, reduce the heat to low-medium and fry for about 10 minutes
4. Add the coconut milk, Oxo stock, lime juice and mangetout
5. Bring to the boil, then simmer for 5 minutes
6. Meanwhile, mix the cornflour with a little water and mix to form a smooth paste
7. Slowly add the cornflour mix to the wok, stirring constantly
8. Bring the heat back up to high and stir until the curry reaches the desired consistency
9. Cook the noodles according to the pack instructions and serve with the curry