Classic Thai Green Chicken Breast Curry With Rice

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!)

Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

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 your 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