Thai Green Chicken Curry

Serves: 4

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Ingredients

Jasmine Rice

• 1 cup jasmine rice-well rinsed

• 1 ½ cups water

• 1 star anise

• ½ teaspoon salt

• ½ head broccoli 

Curry

• ½ brown onion

• 2 cm piece of ginger root, finely grated

• 1/2 -1 tablespoon Thai green curry paste

• 1 can coconut milk

• 2 teaspoons fish sauce

• 1 ½ teaspoons brown sugar

• 300 grams chicken thighs cut into thin strips

• Juice ½ lime (cut the lime lengthwise and use remainder for wedges when serving)

• 2 baby bok choy, ends trimmed and cut into strips

• Optional coriander leaves and chilli floss

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Method

For the rice

1. Put the washed rice, water, star anise and salt in a large pot and bring to the boil

2. As soon as it boils, cover the pot with a tight-fitting lid and reduce to the lowest heat and leave it to cook for 12 minutes

3. Turn off the heat and allow the rice to steam for 8 minutes

4. Don’t be tempted to lift the lid during this process

5. While the rice is cooking and steaming, finely chop the broccoli (including the stalk)

6. Put the broccoli and a pinch of salt in a bowl and cover with boiling water

7. Leave to sit 5-7 minutes until bright green and tender, strain and set aside

For the curry

1. Heat a splash of oil in a casserole pan and add the onion and ginger

2. Cook for 3 minutes or until softened

3. Add the curry paste and ¼ cup of the coconut milk to form a thin paste and stir to combine

4. Add the remaining coconut milk, fish sauce and the sugar

5. Bring the curry to a gentle and simmer

6. Add the chicken pieces and continue to cook about 10 minutes or until the chicken is cooked through

7. Add the lime juice and bok choy

8. Remove from the heat, season and mix well

To Serve

1. When the rice has finished steaming, remove the star anise and fluff up the rice with a fork

2. Gently fold through the broccoli

3. Put servings of rice in a bowl and top with the curry

4. Sprinkle with coriander leaves and chilli floss with a wedge of lime on the side