Marlborough Express - Weekend Express
WARMING THAI YELLOW CHICKEN CURRY WITH BOK CHOY RICE
Serves 4
Ready in 30 minutes
Ingredients
Rice
■ 300g jasmine rice
■ 21⁄4 cup boiling water
■ 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
■ 1⁄2 cup chicken stock
To serve
■ 1 lemon, cut into wedges
Method
Bring a full kettle to the boil.
Cook rice: 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.
Prep curry: Thinly slice bok choy. Finely grate ginger and cut broccoli into florets.
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.
Finish rice: Add bok choy to pot with rice and stir through, until wilted.
Cut lemon into wedges to serve.
Serve: Rice topped with chicken curry and lemon wedges on the side for squeezing.