Mild Thai Red Chicken Curry

While the rice is cooking, finely chop the garlic. Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Zest the lime to get a good pinch, then slice into wedges. Remove the centre veins, then finely cut the makrut lime leaves. Cut the chicken thigh into 2cm chunks. TIP: The makrut lime leaves are fibrous so you want to cut them very finely.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer the chicken to a bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Add the carrot and capsicum and cook, tossing, until lightly softened, 2-3 minutes. Add the garlic and makrut lime and cook until fragrant, 1 minute.

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