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 carrots in half lengthways and thinly slice; thinly slice courgette and spring onion. 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 1 minute further, 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 to a gentle boil. Once boiling, add carrot, reduce heat to medium and cook for 2 minutes. Add courgette and peas and cook for a further 3 minutes, until tender.
5. To finish Stir lemon juice, sweet chilli sauce and fish sauce through curry. Cut remaining lemon into wedges.
6. Serve rice with curry and top with garnishes.