Fragrant Yellow Thai Style Chicken Curry and Sticky Rice

Cover the pan with a tight-fitting lid and cook the rice for 15 mins.

Then, remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam). 

When ready, stir through the salt for the rice (see pantry for amount).

While the rice cooks, add the diced chicken to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat.

Heat a large non-stick frying pan on high heat with a drizzle of oil.

Once hot, fry the chicken until crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

While the chicken fries, Halve the baby corn lengthways, then halve again widthways. Halve the pea pods widthways.

Cut the lime into quarters. Thinly slice the red chilli.

Once the chicken is crispy, pop it in a bowl and set aside for later.

Put the (now empty) pan back on medium-high heat with a drizzle more oil.

Once hot, add the baby corn, pea pods and half the chilli (add less if you'd prefer things milder). Stir-fry until starting to go tender, 1-2 mins. 

Once the veg is slightly tender, stir in the yellow Thai style curry paste and stir-fry until fragrant, 30 secs.

Stir in the coconut milk, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins.

Once thickened, remove from the heat. Stir in the chicken and squeeze in some lime juice.

Taste and season with salt, pepper and more lime juice if you feel it needs it.