Ultimate chicken coconut curry

SERVES 4

Made with coconut milk and Thai curry paste and packed with plenty of veg, this creamy chicken curry is a dinnertime must

WHAT YOU’LL NEED

1 tbsp olive oil

200g shallots, peeled and halved 400g diced chicken breast

2 tbsps Thai red curry paste 400g tin light coconut milk 175g babycorn, halved

240g Thai sticky rice

200g pak choi, roughly chopped ½ lime, juiced

1 tbsp shredded fresh basil leaves, to garnish

2 finely sliced spring onions, to garnish

METHOD

Heat the oil in a large deep frying pan over a medium-low heat. Add the shallots and fry for six to seven minutes until golden.

Add the diced chicken. Increase the heat to medium and fry for a further four to five minutes until no longer pink. Stir in the curry paste and cook for one minute, then pour in the coconut milk and bring to the boil.

Reduce the heat, stir in the babycorn and simmer gently for four to five minutes until the chicken is cooked through and the corn is just tender.

Meanwhile, cook the rice according to the instructions on the packet. Drain well.

Stir the pak choi into the curry and cook for a further two minutes until just wilted. Add the lime juice to taste.

Divide the rice between four shallow serving bowls and spoon over the curry. Garnish with shredded basil leaves and sliced spring onions.