Chicken & King Prawn Thai Green Curry With Basmati Rice

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

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Chop your chicken breast portion[s] into rough bite-sized pieces

Peel and chop your red onion[s] into wedges

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a high heat

Once hot, add the chopped chicken and onion wedges and cook for 3-4 min or until the chicken is browned all over and the onion is starting to soften

Meanwhile, strip your coriander leaves from the stalks and chop the stalks finely (save the leaves for garnish!)

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 250ml [325ml] [450ml] boiled water

Add your Thai green curry paste and soy sauce – this is your Thai green curry sauce

Once the chicken has browned, add the chopped garlic, chopped ginger and chopped coriander stalks and cook for 1 min

Trim your Tenderstem broccoli

Add the Tenderstem broccoli, sugar snap peas and Thai green curry sauce and cook, covered, for an initial 2-3 min

After an initial 2-3 min, drain your king prawns, then add them to the pan

Cook for a further 4-5 min or until the chicken is cooked through (no pink meat!), the prawns are cooked through and the vegetables are tender – this is your chicken & king prawn Thai green curry

Roughly chop your reserved coriander leaves