Nadia's Simple Chicken & Coconut Curry with Thai Basil

Steps

1. Bring a kettle to the boil.
2. Combine rice, boiling water measure and a pinch of salt in a pot 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.
3. Thinly slice shallot and slice bok choy 3cm. Trim ends from green beans and slice 3cm. Set aside separately. Pat chicken dry and dice 3cm.
4. Heat oil in a frypan on medium heat. Add shallot and cook for 2 minutes, until softened. Add curry paste (add more or less to suit your spice level preference) and cook for about 1 minute, until fragrant. Add chicken, coconut milk, stock, sugar and fish sauce and bring to a boil. Reduce heat to medium and simmer for about 6 minutes, until chicken is almost cooked through.
5. Add green beans and cook for a further 2-3 minutes, until chicken is cooked through and green beans are tender. Remove from heat and stir through bok choy. Squeeze in lime juice and season to taste with fish sauce.
6. Spoon rice and chicken curry into bowls. Sprinkle over cripsy shallots and Thai basil leaves.