Thai Green Chicken Curry with Anise Rice

Steps

1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam for 8 more minutes. Do not lift lid during cooking.
2. Prep vege and chicken Bring a full kettle to the boil. Finely chop broccoli; thinly slice shallot; peel and cut ginger into matchsticks; cut chicken thighs into 1cm strips; thinly slice bok choy and cut half lime into wedges for serving.
3. Cook broccoli Place broccoli in a heat-proof bowl and cover with boiling water. Leave for 5-7 minutes, until bright green and tender. Drain well and set aside.
4. Cook curry Heat a drizzle of oil in a fry-pan on medium heat. Cook shallot and ginger for 1-2 minutes until soft. Add curry paste and 1/4 cup coconut milk and cook for 1-2 minutes, stirring often until fragrant and bubbling. Add remaining coconut milk, fish sauce and sugar. Bring to a simmer and cook, for about 5 minutes, until sauce has thickened slightly.
5. Add chicken and cook for 5-6 minutes, until chicken is cooked through. Add lime juice and bok choy, remove from heat, mix well and season to taste. When rice has finished steaming, remove star anise, fold through drained broccoli and season to taste.
6. Serve rice topped with chicken curry. Sprinkle over coriander and serve lime on the side for squeezing.