Chicken Veggie and Pineapple Red Curry with Jasmine Rice

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare vegetables. Dice onion 1cm; mince garlic; slice carrot and courgette in half lengthways, then slice thinly on an angle; cut broccoli into small florets.
3. Heat a drizzle of oil in a large pot on medium heat. Fry onion for 3–4 minutes, stirring often, until softened. Add garlic, curry paste and 3 tablespoons of coconut milk. Stir to break up paste and cook a further 1 minute, until fragrant.
4. Add carrot, remaining coconut milk and stock and bring to a simmer. Reduce heat to lowmedium for 3 minutes. Add broccoli and simmer a further 2 minutes.
5. Slice chicken 1cm and season with salt. Add to curry with courgette and fish sauce. Stir to combine, making sure chicken is completely submerged. Simmer for 4–5 minutes or until chicken is just cooked. Fold through pineapple pieces and lemon juice. Season with extra fish sauce, if needed.
6. spoon ¾ cup cooked rice per person into bowls or plates. Top with red chicken veggie and pineapple curry and garnish with basil.