Thai Green Curry Chicken Breast with Pesto and Rice

Steps

1. Preheat oven to 230°C. Bring a full kettle to the boil.
2. Cook rice Combine rice, 2¼ cups boiling water and a pinch of salt in a medium pot and bring up to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid at any time during cooking.
3. Cook chicken Heat a drizzle of oil in a large, non-stick fry-pan on medium heat. Cook chicken, for 2-3 minutes each side, until golden. Transfer to a lined oven tray and bake for 12-14 minutes (depending on thickness) until cooked through. Rest for 2 minutes before slicing thickly.
4. Prep vegetables Cut beans into thirds; roughly chop bok choy; cut broccoli into small florets. Set aside separately. Wipe pan clean and return to medium heat with a drizzle of oil.
5. Cook curry Add curry paste and onion, garlic and ginger paste to pan and cook for about 1 minute, stirring constantly, until fragrant. Add coconut cream, coconut milk, beans, bok choy and broccoli. Bring to a simmer, then cook for 2-3 minutes, until starting to thicken. Season.
6. Finish rice Fluff up cooked rice.
7. Divide rice between plates and top with chicken. Drizzle over Thai green curry sauce and dollop with Asian pesto.