Jungle chicken curry with rice
Method
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Stir the lime leaves in to the stock and set aside to infuse.
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Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions.
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Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes.
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Add the curry paste and cook for a further 1-2 minutes.
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Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender.
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In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly.
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Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.
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To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry.
Ingredients
- 5 kaffir lime leaves (frozen, fresh or dried)
- ½ chicken stock cube, dissolved in 300ml/10½fl oz just-boiled water
- 275g/9¾oz long-grain or basmati rice
- 2 tbsp sunflower oil
- 2 chicken breasts, boned, skinned, cut into small pieces
- 1 large red pepper, cored, deseeded and cut into 2cm/¾in chunks
- 200g/7oz fine green beans, trimmed, halved lengthways
- 200g/7oz baby sweetcorn, trimmed, halved diagonally
- 2 tbsp Thai red curry paste
- 1 tbsp Thai fish sauce (nam pla)
- 2 tsp cornflour
- 50g/1¾oz fresh spinach leaves
- large handful fresh basil leaves (optional)
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