Chicken Korma Curry with Rice

Steps

1. Pat chicken dry and place in a medium bowl along with ginger, korma paste, fish sauce and soy sauce. Toss to combine, cover and set aside in the fridge. Cut broccoli into small florets; dice courgette 2cm; separate bok choy leaves.
2. 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.
3. Heat a drizzle of oil in a large pot on medium-high heat. Add chicken and marinade and cook for about 1-2 minutes each side, until browned. Add coconut milk to pot and simmer on low for about 15 minutes, until chicken is cooked through.
4. Remove chicken from sauce and add broccoli, courgette and bok choy. Cook for about 4 minutes, until tender. While veggies are cooking, roughly pull or chop chicken into bite sized pieces and return to curry sauce. Add lemon juice and season to taste with fish sauce. Roughly chop coriander and cut remaining lemon into wedges.
5. Spoon ¾ cup of cooked rice into bowls and top with chicken curry, coriander and almonds. Serve a lemon wedge on the side.