Chicken liver curry

By: Ramsey Imam

Valcom Authentic Thai Red or Yellow curry paste
500 grams chicken livers
1 tbsp oil (I prefer virgin olive oil)
250 ml chicken stock (store bought is fine)
250 grams frozen vegetables of your choice
Rice or cous cous cooked your favourite way, ready for serving 10 minutes after you begin cooking the livers

Roughly cut chicken livers into small pieces about 10mm thick, removing any stringy fat
In a large fry pan or medium pot, heat 1 tbsp of oil of your choice (I prefer virgin olive oil)
Lightly fry the liver. Two to three minutes on medium heat is sufficient.
Add frozen vegetables and chicken stock. Bring to the boil then simmer for five minutes.
Put a serve on a bed of your favourite cous cous or rice and it’s ready to go!