Thai Yellow Chicken Curry with Toasted Coconut Rice

Steps

1. Cook rice Bring a half full kettle to the boil. Heat a drizzle of oil in a pot on medium-high heat. Add coconut thread and cook for about 1 minute, until golden. Add rice, water measure and a pinch of salt and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep veggies and chicken Thinly slice baby bok choy; finely dice onion; pat chicken dry and cut into 1cm thick strips.
3. Cook curry Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 1-2 minutes, until tender. Add curry paste and cook for about 30 seconds, until fragrant. Add chicken and stir to coat in paste.
4. Add coconut milk, fish sauce and sugar and bring to a simmer. Reduce heat to medium and simmer for about 6 minutes, stirring occasionally, until chicken has cooked through. Add lemon juice and season to taste.
5. Finish rice Fluff up grains of rice and fold through bok choy.
6. Serve rice topped with curry, mung bean sprouts, crispy shallots, garlic chilli blend and coriander.