- 150g white basmati rice
- 1 red pepper
- 1 carrot
- 1 garlic clove
- 1 chilli
- 250g diced chicken breast
- 1 tbsp Thai green curry paste
- 200ml coconut milk
- 1 pak choi
- A handful of coriander, leaves only
- 1 tbsp coconut, sunflower or olive oil
- 500ml boiling water
- Sea salt
- 1.
Tip the rice into a bowl. Cover with cold water. Whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain, rinse under cold water and tip back into the bowl. Cover with cold water and set aside
- 2.
Halve the pepper. Scoop out the seeds and white bits. Roughly chop the pepper. Trim and peel the carrot. Slice into chunks around 1cm wide. Peel and grate or crush the garlic. Finely slice the chilli, flicking out the seeds and white bits for less heat.
- 3.
Warm a deep frying pan or wok for 2 mins. Add 1 tbsp coconut, sunflower or olive oil and the diced chicken breast. Fry for 5-8 mins, turning once or twice, till the chicken is golden all over.
- 4.
Add 1 tbsp Thai green curry paste to the pan. Stir and fry for 1 min, then add the pepper, carrot, garlic and chilli.
- 5.
Pour in the coconut milk. Add 200ml boiling water. Put a lid on the pan. Cover and simmer for 15 mins to just cook the veg and chicken through. If it gets too dry, turn the heat down and add a splash of water.
- 6.
While the curry cooks, drain the rice. Tip it into a pan. Add 300ml boiling water and a pinch of salt. Cover and bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed. Take off the heat and set the pan aside, lid on, to finish cooking the rice.
- 7.
Finely slice the pak choi stems and shred the leaves. Roughly chop the coriander leaves.
- 8.
Add the pak choi stems and half the coriander leaves to the curry. Simmer, without the lid, for 5 mins to finish cooking the veg and chicken. Fork in the soft pak choi leaves to just wilt them. Taste and add a pinch of salt if needed. Divide the rice between 2 warm bowls. Top with the curry and garnish with the remaining coriander leaves to serve.