- 4 shallots
- 300g white basmati rice
- A thumb of ginger
- 4 garlic cloves
- 2 tbsp Thai green curry paste
- A handful of coriander
- 500g diced chicken leg
- 2 carrot
- 100g coconut cream
- 2 chicken stock cube
- 1 tbsp Demerara sugar
- 200g baby leaf spinach
- 2 lime
- 1 tbsp Worcester sauce
- 1 tbsp coconut or olive oil
- 600ml boiling water
- Sea salt
- Large frying pan or wok with lid
- Vegetable peeler
- Measuring jug
- Baking tray (optional)
- Small pan
- 1.
Fill your kettle and boil it. Place the shallots in a small heatproof bowl and cover with boiling water. Leave to soak for 3-4 mins – this makes them easier to peel. While the shallots soak, tip the rice into a large bowl and cover with cold water. Set aside to soak while you make the curry.
- 2.
Lift the shallots out of the water and, when they are cool enough to handle, peel and thinly slice them. Set aside.
- 3.
Peel and grate the ginger and garlic. Pop into a small bowl and stir in 1 tbsp Thai green curry paste. Finely chop the coriander stalks and add them to the bowl. Stir to mix. Roughly chop the leaves and set them to one side for later.
- 4.
Warm a large frying pan or wok on a high heat for 2 mins. Add 1 tbsp oil. Tip in the diced chicken leg and fry for 5 mins, stirring often, till golden. While the chicken cooks, trim, peel and slice the carrot into thin matchsticks. When the chicken has cooked for 5 mins, add the shallots and stir fry for 1 min. Add the Thai green curry paste mix. Stir for 1 min till the chicken is coated.
- 5.
Add the coconut cream and 300ml hot water from the kettle. Crumble in the stock cube and add ½ tbsp Demerara sugar. Cover the pan with a lid (use a baking tray if you don't have a lid) and simmer gently for 10 mins.
- 6.
While the curry simmers, drain and rinse the rice and tip it into a pan. Pour in 300ml boiling water. Add a good pinch of salt. Cover, bring to the boil then turn the heat right down. Gently simmer for 8 mins till all the water has been absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked. Leave the lid on to keep the rice warm while you finish making the curry.
- 7.
After the curry has cooked for 10 mins, stir in the baby leaf spinach and carrot and cook for 5 mins. Add a splash more water to make it more saucy if you think it needs it.
- 8.
Zest the lime and squeeze the juice from 1 half. Cut the remaining half into wedges. Add the lime zest, juice and ½ tbsp of the Worcester sauce to the curry. Taste and add more sugar, Worcester sauce or salt if you think it needs it.
- 9.
Fluff the rice up and pile it onto a couple of plates. Top with the curry and coriander leaves, and serve with the lime wedges for squeezing.