Chicken Curry with Basmati 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 curry ingredients. Dice onion 2cm; roughly chop garlic; finely grate ginger until you have 1 teaspoon worth; remove stem from kaffir lime leaf then very thinly slice.
3. Heat a drizzle of oil in a large pot on medium-high heat and cook onion for 3–4 minutes, until soft. When there is 2 minutes cook time remaining, add garlic, ginger and kaffir lime. While onion mixture is cooking, pat chicken dry and slice into 1cm-thick strips. Season with salt.
4. Add chicken and curry paste to pot and cook for 1–2 minutes. Add coconut cream and stock, stir and bring to a boil on high heat. As curry comes to a boil, prepare remaining curry ingredients. Peel carrot, cut in half lengthways and slice 0.5cm on an angle and slice courgette 1cm.
5. When sauce comes to the boil, add carrot, reduce heat to medium and simmer for about 5 minutes, until chicken is just cooked through. When 3 minutes of cook time remains, add courgette. Remove pot from heat, add fish sauce, lemon juice and sugar and stir to combine.
6. Spoon ¾ cup cooked basmati rice onto each plate and top with chicken curry. Place a small handful of mung beans on top, garnish with coriander leaves and sprinkle with chilli flakes (if using).