Thai-Style Yellow Chicken Curry With Brown Rice

Cut the chicken into bite-sized pieces. Dice the potatoes and red pepper, trim the green beans, chop the onion and garlic, grate the ginger and finely chop the lemongrass.

Heat cooking oil in a large pan. Add onion and cook until softened, then add garlic, ginger and lemongrass and cook briefly until fragrant.

Add yellow curry paste, turmeric, ground cumin and ground coriander. Cook for 1–2 minutes, stirring continuously, until aromatic.

Add the chicken and cook until lightly sealed. Stir in the potatoes, red pepper and green beans, coating everything thoroughly in the curry mixture.

Pour in coconut milk and chicken stock. Add fish sauce and brown sugar. Bring to a gentle simmer and cook for 15–20 minutes until the chicken is cooked through and the potatoes are tender. Cook the brown rice separately according to the packet instructions.

Stir lime juice into the curry and season separately with salt and black pepper. Serve with brown rice and finish with Thai basil, sliced red chilli and lime wedges.