Classic Thai Green Chicken Breast Curry With Brown Rice

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

Boil a kettle, then heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken with a pinch of salt and cook for 8-10 min or until golden and browned

(Doubled your protein? Use 2 pans!)

Crush your garlic open by squashing it with the side of a knife and remove the skins

Chop your Thai basil finely, including the stalks

Add the crushed garlic and chopped Thai basil to a pestle & mortar with 1 tsp [1 1/2 tsp] [2 tsp] sugar and grind to a smooth paste

Add your Thai green curry paste, fish sauce and lemongrass and lime leaf paste and stir it all together – this is your fragrant Thai green curry paste

Trim, then chop your green beans in half

Slice your red chilli[es] finely

Dissolve your creamed coconut in 250ml [325ml] [425ml] boiled water – this is your coconut stock

Once the chicken has browned, add the fragrant Thai green curry paste and cook for 1-2 min or until fragrant

Once fragrant, add the coconut stock with your sweet pea pods and chopped green beans

Cook for 4-5 min or until the veg is tender and the chicken is cooked through (no pink meat!) – this is your classic Thai green chicken curry