Cooking Instructions

1. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
2. Thinly slice the carrot into half moons (peel optional). Keeping the stalk and leaves separate, trim and cut the pak choi into bite-sized pieces. Roughly chop the coriander. Zest and quarter the lime. On a clean board, dice the chicken into bite-sized pieces.
3. Heat a large frying pan with 1 tsp oil on a medium-high heat. Add the chicken and carrot, cook for 5-7 mins until golden, then stir in the pak choi stalks, Thai curry paste and lemongrass puree. Cook for 30 seconds, then mix in the coconut yoghurt, creamed coconut and 150ml hot water (75ml for 1 person). Stir to dissolve the creamed coconut and simmer for 6-8 mins, until the carrot is softened and the chicken is cooked.
4. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
5. Stir the edamame, pak choi leaves, half the coriander and half the tamari into the curry. Cook for a further 30 seconds, until the leaves are wilted, then remove from the heat. Stir the zest and the juice from half the lime into the curry. Season to taste with a pinch of sea salt.
6. Mix the remaining tamari through the rice (or to taste), then serve in bowls. Top with the curry, sprinkle over the remaining coriander leaves and garnish with any remaining lime wedges.