Thai Yellow Chicken Curry with Toasted Coconut Rice

Steps

1. Bring a half full kettle to the boil. Cook rice. Heat a drizzle of oil in a pot on medium-high. 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 bok choy, shallot & chicken. Set bok choy and shallot aside. 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 shallot for 1-2 minutes, until tender. Add Thai yellow 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. To finish. Fluff up grains of rice and fold through baby bok choy. Prep coriander.
6. Serve rice and curry topped with mung bean sprouts, crispy shallots, coriander and a pinch of chilli flakes.