Yellow Curry Chicken Broth

Curry chicken

• 4 chicken thigh fillets
• 1 tbsp extra-virgin olive oil
• 1 tbsp yellow curry paste
• ½ cup plain yoghurt
• 1 tbsp coconut sugar
• sea salt and freshly ground black pepper
• 2 cups sushi rice

Curry broth

• 1 tbsp extra-virgin olive oil
• 2 tbsp yellow curry paste
• 400 ml canned coconut milk
• 700 ml chicken stock, store-bought or homemade
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 150 g snow peas, trimmed
• 1 bok choy, roughly chopped
• juice of 1 lime

To serve

• coriander leaves
• basil leaves
• 1 long green chilli, thinly sliced
• lime wedges
• crispy chilli oil
• fried shallots

1. Place the chicken, olive oil, curry paste, yoghurt, coconut sugar, salt and pepper in a medium bowl and toss to coat. Cover and refrigerate for 30 minutes, or until ready to cook.
2. Meanwhile, rinse the sushi rice under cold running water until the water runs clear. Place the rice in a large saucepan or stewpot with plenty of water and bring to a gentle simmer. Cook for 8 minutes, or until just tender. Drain and set aside.
3. To make the curry broth, heat the olive oil in a large saucepan or stewpot over medium heat. Add the curry paste and cook, stirring, for 1–2 minutes, or until fragrant. Add the coconut milk, chicken stock, fish sauce and soy sauce and bring to a gentle simmer. Cook for 10 minutes to allow the flavours to develop.
4. Cook the chicken in a pre-heated frypan until caramelised and cooked through, turning occasionally. Set aside to rest for 5 minutes, then slice into strips.
5. Remove the broth from the heat. Add the snow peas, bok choy and lime juice and stir until the vegetables are just wilted.
6. Divide the rice among serving bowls. Ladle over the curry broth and vegetables, then top with the sliced chicken. Finish with coriander, basil, chilli, lime wedges, crispy chilli oil and fried shallots.

Tips: Use any curry paste you prefer. To make this even quicker, use microwave rice and a good quality store-bought chicken stock for an easy weeknight dinner.