Thai yellow chicken curry with coconut rice

Instructions

1 Spray a large, deep non-stick frying pan with olive oil and set over medium-high heat. Cook curry paste for a few minutes, until fragrant. Add onions and cook until soft, stirring occasionally.

2 Add chicken to pan and stir to coat with paste. Add lime leaves, spices, coconut milk, stock, sugar and sauces with 1/2 cup of water. Bring to the boil, then simmer, covered, for 30 minutes, or until the chicken is tender.

3 Meanwhile prepare the rice. Place all rice ingredients in a large saucepan with 2 cups of water. Bring to the boil, then reduce heat to low and simmer, covered, for 15—20 minutes, or until rice is cooked. Remove from heat. Stand for 5—10 minutes.

4 Add beans and carrots to the curry with the coriander. Cook for a further 5—8 minutes. Serve chicken curry with coconut rice and garnish with extra coriander.