Thai Green Chicken Curry with Choy Sum, Sweet Potato and Brown Rice

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 28-30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Peel and chop sweet potato into 2cm cubes. Trim choy sum and cut in half. Slice green chilli. Pick and chop coriander leaves, discarding the stems. Pat chicken thighs dry and slice into strips.

Tip! Remove seeds from chilli before slicing to reduce the heat if you prefer.

Place a large pot over a medium heat. Add a drizzle of olive oil and the Thai green curry paste (to taste-see tip) and cook for 1-2 minutes. Add the coconut milk and chicken stock concentrate. Bring broth to a simmer and add chicken and sweet potato. Cook for 5-8 minutes or until the chicken is cooked through and the sweet potato is soft.

Tip! If you do not like too much heat in your dish, add half the curry paste. Taste the sauce after the chicken has cooked and add more curry paste until you reach your desired taste.

Add fish sauce to the pot and stir to combine. Add the choy sum and cook for another 2-3 minutes.

Divide the rice between serving plates and top with Thai green curry. Garnish with green chilli, coriander, cashews and a squeeze of lime juice.

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 28-30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Peel and chop sweet potato into 2cm cubes. Trim choy sum and cut in half. Slice green chilli. Pick and chop coriander leaves, discarding the stems. Pat chicken thighs dry and slice into strips.

Tip! Remove seeds from chilli before slicing to reduce the heat if you prefer.

Place a large pot over a medium heat. Add a drizzle of olive oil and the Thai green curry paste (to taste-see tip) and cook for 1-2 minutes. Add the coconut milk and chicken stock concentrate. Bring broth to a simmer and add chicken and sweet potato. Cook for 5-8 minutes or until the chicken is cooked through and the sweet potato is soft.

Tip! If you do not like too much heat in your dish, add half the curry paste. Taste the sauce after the chicken has cooked and add more curry paste until you reach your desired taste.

Add fish sauce to the pot and stir to combine. Add the choy sum and cook for another 2-3 minutes.

Divide the rice between serving plates and top with Thai green curry. Garnish with green chilli, coriander, cashews and a squeeze of lime juice.