Cambodian-Style Chicken Thigh & Mango Curry With Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Cut your green chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)

Peel your ginger (scrape the skin off with a teaspoon) and roughly chop, then peel and roughly chop your shallot[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken thigh with a pinch of salt and cook for 2-3 min or until lightly browned

Boil half a kettle

Whilst the chicken is cooking, add your Thai basil, chopped shallot, ginger and half of your green chilli (can't handle the heat? Go easy!) to a food processor

Chop your creamed coconut roughly (if required!)

Add in the chopped creamed coconut, add a squeeze of lime juice and blitz until finely chopped – this is your curry paste

Cut the remaining lime into 1 wedge per person

Once the chicken is lightly browned, add your curry paste to the pan with your ground turmeric and cook for 2-3 min or until fragrant

Meanwhile, dissolve your chicken stock mix in 150ml [225ml] [300ml] boiled water

Once fragrant, add the chicken stock to the pan and cook, covered, for 6-8 min until the chicken is cooked through (no pink meat!)

Meanwhile, top, tail and peel your mango[es]

Stand the mango[es] upright and very carefully slice the flesh away from the stone[s]

Tip: If you feel resistance against your knife, it means you are hitting the stone!

Chop the mango flesh into small bite-sized pieces, discarding the stone[s]

Slice the remaining green chilli finely