Thai Green Chicken Curry with Bamboo Shoots and Spiced Rice

Steps

1. Cook Thai green chicken curry Bring a full kettle to the boil. Preheat oven to 180°C. Remove plastic cover from curry and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven on tray. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 25 minutes, until heated through.
2. Cook rice Combine rice, boiling water, star anise and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. When cooked remove star anise and fluff rice with a fork.
3. Serve rice topped with Thai green chicken curry and a handful of mung bean sprouts. Sprinkle with chilli flakes for extra spice.