Red Chicken, Veggie and Pineapple Curry

Steps

1. Prepare pineapple and basil. 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 the vegetables. Dice onion 1cm; roughly chop garlic; slice carrot and courgette in half lengthways then thinly slice on an angle; cut broccoli into small florets.
3. Heat a drizzle of oil in a pot on medium heat. Cook onion for 3–4 minutes, until softened. Add garlic, Thai red curry paste and 2–3 tablespoons of the coconut milk. Stir to break up paste and cook for 1 minute, until fragrant.
4. Add carrot, remaining coconut milk and stock and bring to a simmer. Reduce heat to low-medium for 5 minutes. Add broccoli and simmer for a further 2 minutes.
5. Slice chicken 1cm and season with salt. Add to curry, along with courgette and fish sauce. Stir well to combine, making sure chicken is completely submerged. Simmer for 3–4 minutes, until chicken is just cooked through. Add pineapple and lemon juice and season with salt and pepper.
6. To serve, spoon ¾ cup cooked jasmine rice per person into bowls or plates. Top with red chicken, veggie and pineapple curry and garnish with basil.