Thai-Style Yellow Chicken Curry With Brown Rice

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

Add the chopped shallot, garlic and ginger paste to a food processor with your ground turmeric, curry powder, a small splash of water and a pinch of salt

Blitz until smooth – this is your Thai-style yellow curry paste

Add the chopped shallot, garlic and ginger paste to a food processor with your ground turmeric, curry powder, a small splash of water and a pinch of salt

Blitz until smooth – this is your Thai-style yellow curry paste

Boil half a kettle

Top, tail, peel and slice your carrot[s] into discs on the diagonal

Chop your creamed coconut roughly (if required!)

Chop your chicken breast strips into bite-sized pieces

Whilst the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chopped chicken with a pinch of salt and cook for 3-4 min or until beginning to brown

Meanwhile, dissolve the chopped creamed coconut, chicken stock mix and fish sauce in 200ml [300ml] [400ml] boiled water – this is your coconut stock

Once the chicken has browned, add your Thai-style yellow curry paste to the pan and cook for 2 min or until fragrant

Once fragrant, add the sliced carrot and coconut stock and bring to the boil

Once boiling, reduce the heat to medium-high and cook for 8-10 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Whilst the chicken is cooking, slice your red chilli[es] into rounds

Once the chicken is cooked through, add the juice of half your lime[s] – this is your Thai-style yellow chicken curry

Chop the remaining lime into 1 wedge per person