Mild Cambodian-Style Chicken Samla Curry

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

Bash your lemongrass with a rolling pin, slice down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s] finely

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

Peel and finely chop (or grate) your garlic

Add your basmati rice, 250ml [320ml] [500ml] cold water, the outer lemongrass layers and a pinch of salt 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

Boil a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 250ml [325ml] [500ml] boiled water and add your fish sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your coconut stock

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 and ground turmeric and cook for 2-3 min

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once fragrant, add the sliced pepper, chopped garlic, chopped ginger and chopped lemongrass inner stem and cook for 4-5 min further

Trim, then chop your green beans in half

Add the coconut stock, halved green beans and a pinch of salt and cook for 7-9 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a curry-like consistency – this is your mild Cambodian-style chicken samla curry

Meanwhile, chop your roasted peanuts roughly

Remove the lemongrass outer layers from the rice and discard