Thai Green Chicken Curry with Anise Rice and Chilli Floss

Steps

1. a half full kettle of water to the boil.
2. Combine rice, water, star anise and salt in a medium 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.
3. Combine rice, water, star anise and salt in a medium 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.
4. Heat a drizzle of oil in a large fry-pan or wok on medium heat. Cook onion and ginger for about 3 minutes, until softened. Add curry paste and ¼ cup of the coconut milk and cook for about 1 minute, stirring constantly, until fragrant and bubbling. Add remaining coconut milk, fish sauce and sugar.
5. Bring curry to a gentle simmer and cook, uncovered, for about 6 minutes, until sauce has thickened slightly. Add chicken and cook for 5-6 minutes, or until chicken is cooked through. Add lime juice and bok choy, remove from heat, mix well and season to taste.
6. When rice has finished steaming, remove star anise and fluff up grains with a fork. Gently fold through broccoli and season to taste with salt and pepper.
7. divide anise rice between bowls and top with Thai green chicken curry. Sprinkle over coriander and lemon and ginger roasted ground rice and top with dried chilli floss. Serve lime cheeks on the side for squeezing.