Thai Red Chicken Curry

Method

1. Prepare the rice

2. Put a large saucepan of water with a lid on to boil. Once boiling rapidly, add the rice, stirring for the first minute to make sure none sticks to the bottom of the pan. Turn the heat down slightly, the water needs to keep boiling rapidly, set a timer, and boil for 11 minutes. Once the timer goes off, strain the rice and return it to the pan, covered with a lid. The rice will continue to soften and become sticky. This is the restaurant method of cooking rice.

3. Start the curry. While the water and rice are cooking, dice the chicken into 3cm cubes and set aside.

4. Heat two heavy-bottomed frying pans over medium heat. Add a tablespoon of oil to each.

5. Cook the curry paste. Add 1½ tablespoons of red curry paste to each pan and stir gently into the oil. The spices will begin to open up — stir for 1 minute.

6. Turn the heat up and add half of the chicken cubes to each pan, turning the pieces so they're well coated in the curry paste.

7. Turn the heat down and add a splash of coconut milk to each pan, stirring in and allowing it to evaporate before adding more. Repeat 2–3 times until half a can has gone into each pan. Then add the remaining coconut milk, one can per pan, and stir to combine.

8. Turn the heat back up and add a few dashes of fish sauce to each pan. Combine both pans into one, if your frying pans are too shallow to hold the combined mixture, transfer everything into a large saucepan. Add 3 teaspoons of sugar, taste, and add up to 2 more if needed.

9. Bring heat up to a slow boil, then turn down the heat and simmer for 10 minutes. While the curry is simmering, pick coriander leaves and roughly chop. Reserve a small handful to scatter over curry as a garnish and put the rest in a bowl to place on the table for guests to help themselves to extra if they desire.

10. Add the green beans and simmer for a further 8 minutes, until cooked but still firm to the bite.

11. Cooking time for a Thai Chicken Curry ranges between 20-30 minutes depending on size of chicken and your element strength.

12. Simmer until the chicken is cooked through. Cut into the largest piece to check that it is piping hot throughout, with no pink meat and clear juices.

13. Remove from heat. Transfer into a serving bowl and scatter a handful of coriander leaves on top to garnish.

14. Serve with white jasmine or basmati rice and stir-fried vegetables on the side. Place a small bowl of toasted cashew nuts and the extra coriander on the table so guests can help themselves to extra if they like.