Thai Green Chicken Stir Fry

Ingredients

• 250g Simply Better Organic Basmati Rice
• 1 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 1 Heaped Tbsp. Simply Better Thai Green Curry Paste
• 1 Large Onion, sliced
• 1 Pack Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets, cut into bite-sized pieces
• 1 Simply Better Spanish Sweet Lamuyo Pepper, cored, quartered & sliced
• 1 Pack Simply Better Tenderstem Purple Sprouting Broccoli, cut into pieces
• 2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce
• 4 Heaped Tbsp. Simply Better Thai Coconut Milk
• ½ Lime
• 50g Toasted Cashew Nuts, roughly chopped
• 1 Simply Better Spanish Red Chilli, thinly sliced

Method

1. Put the rice in a large pan of boiling salted water and cook for 10-12 minutes until tender. Drain into a sieve and keep warm over a pan with a little simmering water.
2. Heat a skillet pan or wok over a high heat. Add the oil and sauté the onion and pepper for 1-2 minutes.. Tip in the chicken pieces and continue to stir-fry for 3-4 minutes until lightly golden but not cooked through.
3. Stir in the curry paste and toss everything together. Add the broccoli into the pan and stir fry for another 1 minute until the vegetables are slightly glossy. Put the lid on and give the broccoli another 2 minutes to steam. Add the sweet chilli sauce with the coconut milk, stirring to combine. Add a squeeze of juice from the lime and bring to a gentle simmer, stirring.
4. Divide the rice among bowls and spoon over the Thai green chicken stir fry. Scatter the cashew nuts on top with the chilli slices to serve.

NEVEN’S TOP TIP
This could also be made with 2 Packs of Simply Better Black Tiger Prawns or try using just 1 pack of the prawns along with some Simply Better Salmon Fillets cut into chunks. As it will take less time to cook – get the veggies in first and then add the seafood just before the sweet chilli sauce and coconut milk, allowing it to poach briefly for a few minutes to cook it through.