Thai Green Chicken Curry for Dinner

While the rice is cooking, cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Slice the lime into wedges. Cut the chicken breast into 1cm strips. In a small bowl, combine 1 tbs of the Thai green curry paste, 2 tbs of the coconut cream, the soy sauce, sugar, a good squeeze of lime juice and a drizzle of olive oil. Mix well and set aside until time to pack lunch.

In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the chicken with a pinch of salt and pepper and cook in batches, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.

TIP: Chicken is cooked when it's no longer pink in the middle.

SPICY! The curry paste is hot, feel free to add less! Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccoli and cook, stirring, until softened, 2-3 minutes. Add the remaining Thai green curry paste (see ingredients list) and cook until fragrant, 1 minute. Reduce the heat to medium and add the remaining coconut cream (see ingredients list). Simmer until the veggies are just tender, 6-7 minutes. Reserve two portions of the chicken (about 1 cup) for lunch and stir the remainder (plus any resting juices) though the curry. Season to taste with salt and pepper.

TIP: Reduce the heat to low and stir through a splash of water if the curry is too thick.

Divide the jasmine rice between bowls and top with the Thai green chicken curry. Sprinkle with some of the coriander (keep the rest for lunch!) and squeeze over lime juice to serve.