Fragrant Thai Red Chicken Curry With Extra Chicken Breast

Take your chicken out of the fridge, open the packet and let it air

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

While the rice is cooking, peel and finely slice your brown onion[s]

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

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

Once hot, add the sliced onion with a pinch of salt and cook for 2-3 min or until starting to soften

Meanwhile, boil half a kettle

Chop your chicken breast strips and your chicken breast portion into bite-sized pieces

Once the onion has softened, add the chopped chicken, chopped ginger and your ground paprika to the pan and cook for 3-4 min or until fragrant

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 200ml [260ml] [340ml] boiled water

Add your fish sauce and a pinch of sugar – this is your coconut stock

Add your red Thai curry paste to the pan with the chicken and cook for 1 min further or until fragrant

Add the coconut stock with your mangetout and cook for 8-10 min or until the mangetout have softened and the chicken is cooked through (no pink meat!) – this is your Thai red chicken curry