Ingredients

• 5 kaffir lime leaves (frozen
• fresh or dried)
• ½ chicken stock cube
• dissolved in 300ml/10½fl oz just-boiled water
• 275g/9¾oz long-grain or basmati rice
• 2 tbsp sunflower oil
• 2 chicken breasts
• boned
• skinned
• cut into small pieces
• 1 large red pepper
• cored
• deseeded and cut into 2cm/¾in chunks
• 200g/7oz fine green beans
• trimmed
• halved lengthways
• 200g/7oz baby sweetcorn
• trimmed
• halved diagonally
• 2 tbsp Thai red curry paste
• 1 tbsp Thai fish sauce (nam pla)
• 2 tsp cornflour
• 50g/1¾oz fresh spinach leaves
• large handful fresh basil leaves (optional)

Directions

• Stir the lime leaves in to the stock and set aside to infuse.
• Meanwhile
• half-fill a large saucepan with water and bring to the boil. Add the rice
• stir well and return to the boil
• then cook according to the packet instructions.
• Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken
• red pepper
• green beans and baby sweetcorn and stir-fry for 2-3 minutes.
• Add the curry paste and cook for a further 1-2 minutes.
• Add the stock
• lime leaves and fish sauce
• bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes
• or until the vegetables are just tender.
• In a small bowl
• whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes
• or until the curry sauce has thickened slightly.
• Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.
• To serve
• drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry.