Chicken Thai Yellow Style Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).

Zest and halve the lime.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the pak choi and stir-fry until just soft, 3-4 mins more.

Add the Thai style spice blend (add less if you'd prefer things milder), yellow Thai style paste and garlic. Stir fry until fragrant, 1 min.

Once fragrant, add the coconut milk, soy sauce and sugar (see pantry for amount) to the frying pan. Stir well to combine and bring to the boil. 

Lower the heat and simmer until slightly thickened, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the sweet potatoes are roasted, stir them through the curry along with the peas. Add the lime zest and a good squeeze of lime juice.

Taste the curry and add salt, pepper, sugar and more lime juice if needed.