Thai Chicken Rice Pilaf

INGREDIENTS

• 2 Tbsp Simply Better Thai Yellow Curry Paste
• 2 Tbsp Simply Better Irish Made Soy & Ginger Sauce
• 1 Cube Simply Better Thai Palm Sugar
• 1 Cube Simply Better Thai Tamarind Paste
• 200ml Simply Better Thai Coconut Milk
• 2 Packs Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets
• 2 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil (or butter)
• 1 Large Onion, thinly sliced
• 3 Garlic Cloves, finely chopped
• 300g Simply Better Basmati Rice, well rinsed
• 1 Carton Simply Better Irish Made Chicken Stock
• 1 Pack Simply Better Tenderstem Purple Broccoli
• 1 Simply Better Spanish Red Chilli, thinly sliced
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Put the curry paste, soy & ginger sauce, palm sugar, tamarind paste and 2 Tbsp. of the coconut milk into a mini food processor and blend to a smooth paste. Put the chicken into a bowl and add the curry paste mixture. Mix until well combined and set aside for 20 minutes or overnight in the fridge is perfect – just allow it to come back up to room temperature before you plan to cook it.
2. Heat a sauté pan over a medium to high heat. Add half of the oil and then cook the marinated chicken in batches for about 2 minutes on each side until lightly golden. It does not need to be cooked through. Transfer to a plate. Reserve any leftover marinade.
3. Reduce the heat on the pan to medium and add the onion. Sauté for 4–5 minutes until softened. Add the garlic with the remaining marinade and cook for another 30 seconds until fragrant. Tip in the rice and stir until evenly coated. Pour in the stock with the rest of the coconut milk, scraping the bottom of the pan to remove any sediment.
4. Bring the pan to a simmer, stirring and then return the chicken to the pan, drizzling over the resting juices. Cover and allow to simmer for 5 minutes, then reduce the heat and cook for another 10 minutes until the liquid is absorbed and the chicken is cooked through and tender. Quickly remove the lid and scatter over the broccoli and chilli, then recover and leave to sit for another 15 minutes – the broccoli will steam from the heat of the dish. To serve, spoon the rice into shallow bowls and arrange the chicken and broccoli on top.