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Green Thai Curry Paste
Diced Chicken Breast
a) Fill and boil your kettle, pour the boiling water into a saucepan on high heat. b) Add 0.25 tsp of salt and the basmati rice. c) Lower the heat to medium and cook the rice until tender, 10-12 mins. d) When cooked, drain in a sieve and return to the pan, off the heat, with the lid on.
a) Meanwhile, trim the ends from the carrot and courgette. b) Slice the carrot into thin rounds (no need to peel!). c) Chop the courgette into 1cm chunks. d) Roughly chop the coriander (stalks and all). e) Zest then chop the lime into wedges
a) Heat a splash of oil in a large frying pan on medium-high heat. b) Add the diced chicken and stir fry until golden brown on the outside, 3-4 mins. c) Add the carrots to the chicken and stir-fry until starting to soften, 2 mins. d) Add the courgette and stir-fry for another 2 mins.
a) Add the Thai curry paste and a pinch of chilli flakes (only add a pinch, they're hot!) and cook, stirring, for 30 seconds. b) Stir in the coconut milk until everything is combined. c) Lower the heat and simmer with the lid on (or some foil) until the carrots and courgettes are almost tender and the chicken is cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Stir the lime zest into the rice and season to taste with salt and pepper. b) Add a squeeze of lime juice to your curry. c) Season to taste with salt and pepper, adding more lime juice if you like.
a) Serve the rice in bowls topped with the curry and a sprinkling of coriander. b) Finish with another pinch of chilli flakes for anyone that likes things spicy, and the remaining lime wedges.