Mild Thai Red Chicken Curry

While the rice is cooking, finely chop the garlic (or use a garlic press). Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Chop the broccoli into small florets and roughly chop the stalk. Thinly slice the zucchini into half-moons. Zest the lime to get a good pinch, then slice into wedges. Remove the centre veins, then finely chop the kaffir lime leaves. Chop the chicken thigh into 2cm chunks.

TIP: The kaffir lime leaves are fibrous so you want to cut them very finely.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer the chicken to a bowl and set aside. Repeat with the remaining chicken.

Return the frying pan to a high heat. Add the carrot, capsicum, broccoli and then a dash of water and cook, tossing, until lightly softened, 2-3 minutes. Add the zucchini, garlic and kaffir lime leaves to the pan and cook until fragrant, 1 minute.

Add the mild Thai red curry paste to the pan and stir to coat. Cook until fragrant, 1 minute. Add the coconut cream (see ingredients list), water (for the curry), soy sauce, lime zest and brown sugar and stir to combine. Return the chicken to the pan and cook until the veggies are tender, 2-3 minutes. Finish with a squeeze of lime juice.