Fragrant Thai Green Chicken Thigh Curry With Cauliflower Rice

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

Add your lemongrass, basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water 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 done, remove from the heat and set aside (lid on) to steam until serving

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 thigh and cook for 5-7 min or until starting to brown

Meanwhile, peel your ginger and garlic

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

Chop your coriander roughly, reserving some leaves for garnish

Add the ginger, garlic, half of 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

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 fish sauce with the cardamom pods, the juice of half your lime[s] 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 thigh 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