Thai-Style Yellow Double Chicken Curry With Brown Rice

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

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

(Doubled your protein? Use 2 pans!)

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