Panang Chicken Curry With Rice

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Peel carrots, cut in half lengthways, slice 0.5cm on an angle and set aside. Cut broccoli into small florets, dice stalk 1cm and set aside. Pat chicken dry with paper towels and dice 4cm. Season with salt and pepper and set aside.
3. Heat a drizzle of oil in a medium pot on medium heat. Cook garlic, ginger and panang curry paste until fragrant, about 1 minute. Stir constantly to ensure paste does not catch on bottom of pot. Add carrots and stir-fry a further 1 minute.
4. Add coconut milk, stock, fish sauce and sugar, increase to high and bring to a boil. As soon as it boils, reduce heat to medium and cook for 2–3 minutes, until fragrant. Add chicken and broccoli, reduce heat to low. Poach for 8–10 minutes, until vegetables are tender and chicken is just cooked.
5. Stir through lemon juice and first measure of coriander.
6. Spoon ¾ cup cooked rice per person into bowls and top with panang chicken curry. Garnish with mung bean sprouts, remaining coriander and crispy shallots.