150g Brown Rice
1 Tin of Coconut Milk
2 Chicken Fillets
2 Sticks of Lemongrass
Handful of Basil leaves
Teaspoon of Coriander powder
2 Green Chillies
1 Clove of Garlic
1) Chop up all the lemongrass, basil, chillies and garlic into small pieces, then blend together into a choppy paste.
2) Add the rind and zest of the lime, with a drizzle of olive oil and the coriander. Continue to blend until reasonably smooth.
3) Boil water and start to boil the rice up - add some of the liquid consistency of the coconut milk to the boiling water to give the rice a boost in flavour.
4) Fry up the paste for a couple of minutes before adding the diced chicken fillets.
5) Coconut milk in tins usually separates into a gooey and harder mixture as well as a watery liquid. The Liquid (minus the portion that is boiled with the rice) will give the curry the runny texture whereas the goo will make it thicker and more substantial. When the chicken is nicely cooking along, add the rest of the coconut milk, thick and watery, and stir together for a few more minutes.
6) Leave to simmer until the rice is complete.
7) When the rice is coming to its end, take off the hob and drain into a pan. Place the colander with the boiled rice on top of the pan with the boiling remanants (ensuring it isn't suspended into the liquid itself) and cover with a lid to steam and fluff it up.
8) When the rice is ready/you cant be bothered to wait any longer, divide up the rice and pour on the curry! Hey Presto, a gluten free/sugar free/dairy free dinner that will also leave you hunger free! Winning.