Fragrant Thai Green Chicken Curry

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

Add your lemongrass, 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 – this is your lemongrass rice

Meanwhile, boil half a kettle

Peel and finely chop your shallot[s]

Trim, then chop your green beans into bite-sized pieces

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

Once hot, add the chopped shallot with a pinch of salt and cook for 1 min

Once the shallot has softened, add your diced chicken and cook for 5-7 min or until starting to brown

Meanwhile, peel your ginger and your garlic

Slice your red chilli[es] in half lengthways and scrape the seeds out with a teaspoon

Chop your coriander roughly, reserving some leaves for garnish

Add the ginger, garlic, half the chilli (can't handle the heat? Go easy!) and chopped coriander to a food processor with 2 tbsp [3 tbsp] [4 tbsp] water and blitz until smooth – this is your Thai green curry paste

Crush your cardamom pods open by squashing them with the side of a knife then add your Thai green curry paste to the pan with the chicken and cook for 2 min or until fragrant

Chop your creamed coconut roughly (if required!)

Meanwhile, dissolve your chopped creamed coconut in 150ml [225ml] [300ml] boiled water, add your vegetable stock powder with the cardamom pods, the juice of half your lime[s] (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your fragrant stock

Add the chopped green beans and fragrant stock to the pan and cook for 6-8 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your Thai green chicken breast curry

Tip: Add an extra splash of water if the sauce thickens too quickly!

While the chicken is cooking, cut the remaining lime into 1 wedge per person

Slice the remaining chilli finely

Discard the cardamom pods and lemongrass