Thai-Style Double Chicken & Coconut Curry With Brown Rice

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

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite, once cooked, drain, return it to the pot and keep covered until serving

Peel and chop your red onion[s] into wedges

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

Chop your chicken into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat, once hot, add the chopped chicken and onion wedges and cook for 4-5 min or until the chicken is starting to brown and the onion is starting to soften

Meanwhile cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely, set some aside for garnish then, bash your lemongrass with a rolling pin, remove the tough outer layers of your lemongrass and discard, chop the softer inner core[s] finely

(Doubled your protein? Use 2 pans!)

Dissolve your chicken stock mix in 300ml [450ml] [600ml] boiled water — this is your chicken stock

Once the chicken has browned, add chopped ginger, chopped chilli (can't handle the heat? Go easy!) and your red Thai curry paste to the pan and cook for 1 min or until fragrant

Once fragrant, add the chicken stock, chopped lemongrass and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook, covered, for 10-15 min or until the sauce has reduced and the chicken is cooked through (no pink meat!)

While the rice is cooking, strip your coriander leaves from their stalks and chop the stalks finely, then chop the leaves finely and set aside for garnish

Crush your roasted peanuts with a rolling pin

Tip: If you don't have a rolling pin, just chop them roughly!

Chop your lime[s] in half

Once the chicken is cooked, add the chopped coriander stalks to the pan

Add your cultured coconut and the juice of half the lime[s] to the pan — this is your Thai-style chicken & coconut curry

Cut the remaining lime into wedges