Red Thai chicken & tenderstem broccoli curry

Updated at: Thu, 17 Aug 2023 00:17:30 GMT

Step 1

Slice the chicken breast into bite size pieces.

Step 2

On a separate board, slice the red pepper into strips lengthways. Peel and chop the spring onion and set aside.

Step 3

Remove the coriander leaves from the stalks and chop finely, then chop the broccoli lengthways and lime in half.

Step 4

Rinse the rice with cold water and drain. Add to a pan with 250ml of water, cover and bring to the boil. Reduce the heat and allow to gently simmer for 10-15 minutes until tender and the water has been absorbed. Set aside with the lid on.

Step 5

Whilst the rice cooks, heat 1 tbsp of oil in a heavy based pan. Fry the chicken on a medium-high heat for 2-3 minutes or until browned.

Step 6

Reduce the heat to medium and add the broccoli and red pepper, fry for 2 minutes. Add the red Thai seasoning and paste, fry for 30 seconds.

Step 7

Add 100ml of water and 250ml of coconut cream to the pan and combine. Bring to a boil, then simmer for 10-15 minutes on a low heat.

Step 8

Fluff the rice with a fork and place into bowls. Top with the curry and garnish with a sprinkle of chopped coriander, spring onion and a squeeze of lime to taste.

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