Thai Red Coconut Chicken Mince & Pepper With Rice

Boil a kettle

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

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

Once hot, add your chicken mince with a pinch of salt and cook for 4-5 min or until starting to brown, then break it up into rough, large chunks using a wooden spoon

Meanwhile, peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Once the chicken mince is lightly browned, add the sliced onion and chopped pepper

Cook for 4-5 min or until softened

Once softened, add your tomato paste, ginger & garlic paste and red Thai curry paste with 1 tsp [1 1/2 tsp] [2 tsp] flour

Cook for 1-2 min or until fragrant

Chop your creamed coconut roughly (if required!)

Dissolve chopped creamed coconut and gluten free soy sauce in 250ml [325ml] [425ml] boiled water – this is your coconut stock

Once fragrant, add the coconut stock and cook for 5 min or until thickened and the chicken mince is cooked through (no pink meat!)

Add the juice of half your lime[s] – this is your Thai red coconut chicken mince & pepper