Thai Curry Rice Bowl

1. 1
   Cook your rice as normal and set aside.
2. 2
   Heat oil and fry chicken until browned. Remove and set aside.
3. 3
   Add curry paste to the pan and fry for 20–30 seconds.
4. 4
   Add coconut milk and let it bubble hard for 1–2 minutes to begin thickening.
5. 5
   Add a small amount of stock and stir.
6. 6
   Add vegetables and return chicken to the pan. Simmer until cooked through.
7. 7
   Mix cornflour with a little water and stir into the sauce to thicken.
8. 8
   Add fish sauce, sugar and lime juice. Taste and adjust.
9. 9
   Simmer briefly until the sauce is thick and coats everything.

Build Bowl

10. 10
    Rice
11. 11
    Thick curry
12. 12
    Fresh coriander
13. 13
    Chilli + lime
14. 14
    Crunch (peanuts or crispy onions)

The sauce should stick to the meat and not run like a normal curry.