Thai Green Curry

Rinse the rice in a sieve under cold water until the water runs clear. Place the rice in a pot and cover it with enough water to soak. Set aside. Chop the chicken. Peel and chop the shallots. Slice the pepper. Trim and slice the snow peas. Trim and finely slice 5 cm of the lemongrass. Keep the rest whole.

Drain the rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemongrass and green curry paste (spicy!). Cook for 2 min further.

Add the chicken and pepper. Cook for 2 min. The chicken doesn't need to be cooked through at this point.

Add the tamarind paste, coconut cream, measured water, coconut sugar, lime leaves and the big piece of lemongrass. Simmer for 7 min. Add the snow peas and simmer for 3 min further.

Slice the lime into wedges. Season the curry with the fish sauce and a squeeze of lime juice. Remove the lemongrass piece and the lime leaves. Serve the curry over the jasmine rice. Garnish with any remaining lime wedges and the fresh coriander.