Ingredients
Method
1.Place rice in a sieve; rinse under running water until water runs clear. Place rice and the water in a medium saucepan; bring to the boil over medium heat. Reduce heat to low, cover with lid; cook for 12 minutes or until most of the water is absorbed. Stand, covered, for 10 minutes.
2.Meanwhile, place coconut in a medium frying pan; cook, stirring over high heat, for 4 minutes or until golden. Transfer to a medium bowl; cool.
3.Heat half the oil in a large wok over high heat. Add half the chicken; stir-fry for 4 minutes or until browned and just cooked. Remove from wok. Repeat with remaining oil and chicken. Slice chicken thinly; cover to keep warm.
4.Add curry paste, garlic and ginger to wok; stir-fry for 2 minutes or until heated through. Add bamboo shoots and coconut cream; bring to the boil. Reduce heat; simmer 3 minutes or until sauce thickens. Return chicken to wok. Stir in snow peas and lime juice; stir-fry for a further 2 minutes.
5.Divide rice and curry between small boxes or containers, allowing cup for each. Combine coriander, chilli and coconut in a small bowl; sprinkle over curry to serve.
To make the curry go further, add an extra 200g each of trimmed green beans and fresh baby corn. All curry ingredients can be weighed and prepared up to 8 hours ahead; store, covered, in the fridge. Rice can be cooked 8 hours ahead; however, care must be taken to refrigerate it immediately after cooking and to reheat it thoroughly, since rice can harbour dangerous bacteria if not handled correctly.
Note
