Yellow Thai Style Vegetable Curry with Diced Chicken Breast

While the broccoli roasts, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 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).

While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks. 

Zest and cut the lime into wedges (see ingredients for amount).

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

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

Stir in the yellow Thai style paste to coat and cook for 1 min more.

Add the coconut milk and water for the sauce (see pantry for amount), then stir to combine. Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened.

Simmer the curry until the pepper and chicken are tender, 4-5 mins. IMPORTANT: The chicken cooked when no longer pink in the middle.

Stir the roasted broccoli through the chicken curry, then remove from the heat and stir in the soy sauce. Squeeze in some lime juice. 

Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.

Fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the Thai style chicken curry.

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!