Thai Poached Chicken & Coconut Sauce

Add the basmati rice and 350ml [700ml] 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 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving 

Boil a kettle

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

Dissolve half the green curry paste (save the rest for later) in 400ml [800ml] boiled water

Add the chopped ginger, chilli flakes (can't handle the heat? Go easy!) and 2 [4] soy sauce sachets and stir to combine – this is your poaching liquid

Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

Place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Heat a large, wide-based pot with a matching lid over a high heat

Add the poaching liquid, chicken and enough boiled water to just cover the chicken

Bring to the boil, cover with a lid and cook for 8-10 min or until the chicken is cooked through

Meanwhile, chop the coriander roughly, including the stalks and trim, then finely slice the spring onions

Trim the stems from the pak choi and separate them into leaves

Cut the lime[s] in half

Combine the softened coconut cream, remaining soy sauce sachets, juice of 1/2 [1] lime, toasted sesame oil, remaining green curry paste and 75ml [150ml] boiled water – this is your coconut sauce

Once cooked, transfer the chicken to a chopping board and leave the liquid to continue boiling 

Use two forks to shred the chicken by pulling the meat in opposite directions

Return the shredded chicken to the pot with the pak choi and cook, covered, for a further 3-4 min or until tender with a slight bite

Fluff the rice with a fork and stir through the chopped spring onion and coriander (save a little for garnish!)

Cut the remaining lime into wedges

Drain the shredded chicken and pak choi, discarding the poaching liquid