Thai Yellow Chicken Curry with Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a medium 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 15 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. Dice onion 2cm; roughly chop garlic; finely grate ginger until you have 1 teaspoon worth; remove tough stem from makrut lime leaf then very thinly slice.
3. Heat a drizzle of oil in a medium pot on medium-high heat and cook onion for 1-2 minutes, until soft. Add garlic, ginger and makrut lime and cook a further 2 minutes. While onion is cooking pat chicken dry, slice into 1cm-thick strips and 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 the curry comes to a boil, peel carrot, cut in half lengthways then 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. Add courgette to curry in the last 3 minutes of cook time. Remove pot from heat and stir through fish sauce, lemon juice and sugar.
6. spoon ¾ cup cooked rice onto each plate and top with Thai yellow chicken curry. Place a small handful of mung bean sprouts on top and sprinkle with chilli flakes (if using).