Ingredients
- 1 tablespoon red curry paste
- 250 g (1 cup) coconut cream
- 3 makrut (kaffir) lime leaves
- 4 chicken breast fillets, tenderloin removed
- 400 g (2 cups) jasmine rice
- 250 ml (1 cup) chicken stock
- 1 tablespoon soy sauce
- 1 garlic clove, bruised
- 2 x 2 cm (3/4 x 3/4 inch) piece fresh ginger, bruised
- 750 g (1 lb 10 oz) Chinese broccoli, washed and tied in a bunch coriander (cilantro) sprigs
Method
1. Mix together the curry paste, coconut cream and kaffir lime leaves, then add the chicken and turn it so that it is coated in the marinade. Cover the bowl and refrigerate it for at least 4 hours, or overnight.
2. Half an hour before you are ready to cook the chicken, wash the rice in a sieve until the water runs clear. Put the rice in a saucepan with 750 ml (3 cups) water and bring it to the boil for 1 minute. Cover the saucepan with a tightly fitting lid, reduce the heat to as low as possible and let it cook for 10 minutes. Without removing the lid, remove the pan from the heat and leave it for at least 10 minutes, or until you are ready to eat. Meanwhile, bring the chicken stock, soy sauce, garlic and ginger to the boil in a small saucepan for 5 minutes, or until it is reduced by half. Strain the mixture, return the liquid to the saucepan and keep it warm.
3. Bring a large pot of salted water to the boil and add the Chinese broccoli, stalk-side down. Cook for 2-3 minutes or until it is just tender, then drain well and arrange it on a serving dish. Just before serving, pour the hot chicken stock mixture over the greens. Preheat the flat grill plate to medium direct heat. Cook the chicken for 7-8 minutes on each side, or until it is cooked through. Transfer the chicken to a plate, cover it loosely with foil and leave it to rest. Fluff the rice with a fork and put it in a serving bowl. Garnish the chicken with coriander sprigs and serve it with the rice and Chinese broccoli.
