CHICKEN CURRY WITH BASMATI RICE
For the curry:
1 brown onion 1 clove garlic 2cm ginger 1 kaffir lime leaf 550g skinless, boneless chicken thighs
1 tablespoon yellow curry paste (store-bought) 1 x 400g can coconut cream
cup stock (e.g. chicken, vegetable) 1 carrot 1 courgette 2–3 teaspoons fish sauce Juice of 1 lemon 2 teaspoons brown sugar
3 cups steamed basmati rice 100g mung bean sprouts 3 tablespoons coriander leaves Pinch of chilli flakes Prepare curry ingredients. Dice onion 2cm; roughly chop garlic; finely grate ginger until you have 1 teaspoon worth; remove stem from kaffir lime leaf then very thinly slice.
Heat a drizzle of oil in a large pot on medium-high heat and cook onion for 3-4 minutes, until soft. When 2 minutes’ cook time remains, add garlic, ginger and kaffir lime. While onion mixture is cooking, pat chicken dry and slice into 1cm-thick strips. Season with salt.
Add chicken and curry paste to pot and cook for 1–2 minutes. Add coconut cream and stock, stir and bring to a boil on high heat. As curry comes to a boil, prepare remaining curry ingredients. Peel carrot, cut in half lengthways and