Thai-Style Yellow Chicken Curry With Rice

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

Peel and roughly chop your shallot[s]

Peel and roughly chop your garlic

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 into bite-sized pieces

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt 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

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

(Doubled your protein? Use 2 pans!)

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