Yellow Chicken Curry with Jasmine Rice and Toasted Coconut

In a pot, combine the jasmine rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein; adjust cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow peas and remove the tough string. Slice chilli. Pick coriander leaves, roughly chop leaves and stems keeping them separate and discard roots. Cut chicken into bite sized pieces.

Heat a pan on low heat and toast shredded coconut, until light brown for about 2-3 minutes. Remove coconut from pan and set aside.

Heat a deep sided pan on medium heat with a drizzle of oil. Add yellow curry paste and cook for about 30 seconds. Add coconut milk, 1/3 cup of water (using the coconut can), fish sauce/brown sugar and coriander stems, simmer for about 3 minutes.

Add chicken and a squeeze of lime juice (to taste), simmer for 5 minutes. Add carrot and broccoli, cook for 3 minutes. Add snow peas, cook for 1-3 minutes or until chicken is cooked through. Taste and season with salt as needed.

Divide rice and yellow curry between bowls. Top with chilli and garnish with toasted coconut and coriander leaves. Enjoy!

Tip! If you prefer less spice or to make the dish kid friendly, leave out the chilli.

In a pot, combine the jasmine rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein; adjust cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut carrot in half lengthways and slice on an angle (peeling is optional). Trim broccoli into florets. Trim ends of snow peas and remove the tough string. Slice chilli. Pick coriander leaves, roughly chop leaves and stems keeping them separate and discard roots. Cut chicken into bite sized pieces.

Heat a pan on low heat and toast shredded coconut, until light brown for about 2-3 minutes. Remove coconut from pan and set aside.

Heat a deep sided pan on medium heat with a drizzle of oil. Add yellow curry paste and cook for about 30 seconds. Add coconut milk, fish sauce/brown sugar and coriander stems, simmer for about 2 minutes.

Add chicken and a squeeze of lime juice (to taste), simmer for 5 minutes. Add carrot and broccoli, cook for 3 minutes. Add snow peas, cook for 1-3 minutes or until chicken is cooked through. Taste and season with salt as needed.

Divide rice and yellow curry between bowls. Top with chilli and garnish with toasted coconut and coriander leaves. Enjoy!

Tip! If you prefer less spice or to make the dish kid friendly, leave out the chilli.