Mild Thai Coconut Chicken

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim and cut the broccolini into 2cm pieces. Roughly chop the Asian greens. Finely chop garlic. Cut the chicken thigh into 2cm pieces.

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, until browned, 3-4 minutes. Season with salt and pepper and transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccolini and cook until just softened, 3-4 minutes. Add the ginger paste and garlic and cook until fragrant, 1 minute. Reduce the heat to medium, then add the coconut milk, oyster sauce, sugar and soy sauce and stir to combine. Add the Asian greens, then return the chicken to the pan (plus any resting juices). Stir to combine, then bring to a simmer and cook until the veggies are tender, 2-3 minutes. Season to taste.

While the curry is simmering, thinly slice the long green chilli (if using).