Thai Yellow Chicken Curry with Brown Rice

Steps

1. Cook rice Combine rice, water measure and a pinch of salt in a small pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep veggies and chicken Finely dice onion; cut carrot in half lengthways and thinly slice; thinly slice courgette; pat chicken dry and slice into 1cm strips. Set aside separately.
3. Start curry Heat a drizzle of oil in a pot on medium-high heat and cook onion, for 3-4 minutes, until soft. Add garlic and ginger and cook stirring for a further minute, until fragrant.
4. Add chicken and veggies Add chicken and curry paste to pot with veggies and cook for about 2 minutes, until fragrant. Add coconut milk and stock and bring a gentle boil. Once boiling, add carrot, reduce heat to medium and cook for 2 minutes. Add courgette and peas and cook for 3 minutes further, until tender.
5. To finish Stir lemon juice and sugar through curry. Season to taste with fish sauce. Cut remaining lemon into wedges.
6. Serve rice and curry with a lemon wedge. Sprinkle with chilli flakes for adults.