Thai Marinated Chicken Curry with Coconut Rice and Veggies

Steps

1. Cook rice In a medium pot, combine rice, first measure of coconut cream, 1 ½ cups of water and a pinch of salt and bring to the boil. Once boiling, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking
2. Prep veggies Thinly slice carrot; cut bok choy leaves in half lengthways; cut broccoli into small florets. Set aside separately.
3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Stir-fry chicken for about 3 minutes, until it starts to brown. Add carrot, ¼ cup water and remaining coconut cream. Bring to a simmer and cook for 3 minutes.
4. Cook veggies Add bok choy and broccoli to the pan. Cook for about 2 minutes, until veggies are just tender and chicken is cooked through. Add fish sauce and lemon juice. Stir to combine and remove from heat. Season to taste
5. Serve rice in bowls, then top with chicken curry, mung bean sprouts and a lemon wedge.