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

4. While the water and rice are cooking, dice the chicken into 5cm cubes and set aside.

5. Heat the pans

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

7. Cook the curry paste

8. 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.

9. Brown the chicken

10. 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.

11. Add the coconut milk

12. 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.

13. Combine and season

14. 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.

15. Simmer

16. Bring heat up to a slow boil, then turn down the heat and simmer for 10 minutes.

17. Add the beans

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

19. Cooking time for a Thai Curry ranges between 20-30minutes depending on size of chicken and your element strength. To check chicken is cooked, remove a piece and slice it in half, if it is white inside chicken is cooked. Remove from heat. Transfer into a serving bowl and scatter a handful of coriander leaves on top to garnish.

20. Serve

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