Vietnamese Coconut Curry Bowl with Chicken and Jasmine Rice

Rice

• 200 g Jasmine rice
• 400 ml Water
• ½ tsp Fine sea salt

Coconut curry

• 450 g Chicken breast
• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Ginger root
• 1 piece Lemongrass
• 2 tsp Curry powder
• 400 ml Coconut milk
• 1 ½ tbsp Fish sauce
• 1 piece Lime
• 1 tbsp Vegetable oil
• ¼ tsp Black pepper

To serve

• 10 g Fresh coriander
• 10 g Fresh basil

1. Rinse the jasmine rice until the water runs mostly clear. Tip into a saucepan with the water and fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, thinly slice the onion, finely chop the garlic, and grate the ginger. Trim the lemongrass, then bash it with the side of a knife to bruise and release its aroma. Cut the chicken into bite-sized pieces and season with the black pepper.
3. Heat the vegetable oil in a large frying pan over a medium heat. Add the onion with a pinch of fine sea salt and cook for 5 to 6 minutes until softened. Stir in the garlic, ginger, lemongrass and curry powder, and cook for 1 minute until fragrant.
4. Add the chicken and stir to coat in the spices, cooking for 2 to 3 minutes until the outside turns opaque. Pour in the coconut milk and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce lightly thickens.
5. Stir in the fish sauce, then squeeze in the lime juice to taste. Remove and discard the lemongrass. Divide the rice between bowls, ladle over the curry, and finish with fresh coriander and fresh basil.

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