Ultimate Thai Green Style Chicken Curry

Add the chicken to the bowl of marinade and turn to coat it, then transfer to a baking tray.

When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

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).

In the meantime, halve any thick broccoli stems lengthways, then halve them widthways.

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

Once hot, add the Thai green curry paste and remaining garlic. Stir-fry for 30 secs.

Stir in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat.

Add the broccoli to the sauce and simmer gently until the broccoli is tender and the sauce has thickened, 5-6 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Once the broccoli is cooked, squeeze in some lime juice. Season with salt and pepper, then taste and season again if needed.