WARMING THAI YELLOW CHICKEN CURRY WITH BOK CHOY RICE
Serves 4 Ready in 30 minutes Ingredients Rice
■ 300g jasmine rice
■ 21⁄ cup boiling water
4
■ 1 twin pack baby bok choy, thinly sliced
Curry
■ 1.5 Tbsp ginger, finely grated
■ 1 broccoli, cut into florets
■ 600g chicken breasts, diced 2cm
■ 1 drizzle of oil
■ 2 Tbsp Thai yellow curry paste
■ 1 Tbsp soy sauce
■ 400g coconut milk
■ 250g frozen peas
■ 1⁄ cup chicken stock
2
To serve
■ 1 lemon, cut into wedges
Method
Bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes.
Turn off heat and steam, covered, for 5 more minutes.
Do not lift lid during cooking.
Cook rice:
Thinly slice bok choy. Finely grate ginger and cut broccoli into florets.
Prep curry:
Pat chicken dry and dice into 2cm pieces.
Cook curry:
Heat oil in a large frypan on medium-high heat.
Cook chicken and ginger for about 4 minutes, until browned.
Add curry paste and soy sauce, then cook for 30 seconds, until fragrant.
Add coconut milk, peas, broccoli and stock to pan and bring to a boil.
When it boils, simmer for about 5 minutes, until the sauce is thickened and creamy.
Season to taste with salt and pepper.
Add bok choy to pot with rice and stir through, until wilted.
Cut lemon into wedges to serve.
Finish rice:
Rice topped with chicken curry and lemon wedges on the side for squeezing.