Green Curry Coconut Arroz con Pollo (Colombian × Thai)

Method

1. Rinse the rice until the water runs almost clear and leave it to drain. Cut the chicken into 3 cm pieces. Bash the lemongrass with the back of a knife and cut it into 5 cm lengths, slice the onion thinly, chop the garlic and cut the pepper into 1 cm strips. Pull the centre stems from the lime leaves.

2. Heat the oil in a 22 cm pot with a lid over medium heat and fry the curry paste for 1 min, until fragrant. Add the onion, garlic and lemongrass and stir together, keeping everything moving so the paste doesn't burn.

   Add in this stepVegetable oil 1 tbspThai green curry paste 1½ tbspOnion ½Garlic cloves 2Lemongrass stalks 1

   medium heat

3. Add the chicken and stir-fry over medium-high heat for 4 min, until the outside turns opaque and is coated in paste.

   Add in this stepBoneless chicken thighs 300 g

   medium-high heat

4. Add the drained rice and stir over medium heat for 1 min to coat the grains.

   Add in this stepJasmine rice 180 g

   medium heat

5. Add the coconut milk, stock, fish sauce, palm sugar, lime leaves and pepper, turn up to high heat and boil for 4 min, stirring once or twice so nothing catches, until the liquid has dropped to the level of the rice.

   Add in this stepCoconut milk 200 mlChicken stock 150 mlFish sauce 2 tspPalm sugar (or brown sugar) 1 tspMakrut lime leaves 3Red bell pepper ½

   high heat

6. Cover tightly, turn down to low heat and cook for 15 min. Coconut milk catches easily, so keep the heat really low.

   low heat

7. Turn off the heat, lay the peas on top, cover and leave for 5 min. Pick out the lemongrass and lime leaves, tear in the Thai basil, fold gently and serve with lime wedges.

   Add in this stepFrozen peas 80 gThai basil leaves 12Lime ½