CHICKEN CURRYWITH BASMATI RICE
1 brown onion
1 clove garlic
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)
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 slice 0.5cm on an angle and slice courgette 1cm.
When sauce comes to the boil, add carrot, reduce heat to medium and simmer for about 5 minutes, until chicken is just cooked through. When 3 minutes’ cook time remains, add courgette. Remove pot from heat, add fish sauce, lemon juice and sugar and stir to combine.
To serve, Spoon cup steamed basmati rice onto each plate and top with chicken curry. Place a small handful of mung beans on top, garnish with coriander leaves and sprinkle with chilli flakes (if using).