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Diced Chicken Thigh
Red Thai Style Paste
Water for Curry
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. 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).
Meanwhile, halve the baby corn lengthways. Trim the green beans then chop in half. Zest and halve the lime.
Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the diced chicken and cook, stirring, until golden brown, 5-6 mins. Add the curry paste and cook, stirring, for 1 min, until fragrant.
Stir in the coconut milk and water (see ingredients for amounts) to the chicken, bring to a simmer and season with salt and pepper. Simmer for 3 mins then mix through the beans and baby corn and cover with a lid or some foil. Cook until the vegetables are just tender and the chicken cooked, 5-6 mins. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the rice is cooked, carefully stir through half the lime zest with a fork.
Squeeze half the lime juice into the curry, taste and add more salt, pepper and lime juice if feel it needs it. Cut the remaining lime into wedges. Divide the rice between bowls and top with the chicken curry. Scatter over the remaining lime zest if you like and serve with the lime wedges. Enjoy!