Thai Ginger & Coconut Chicken Curry

While the rice is cooking, finely grate the ginger. Trim and halve the broccolini. Roughly chop the Asian greens. Remove the stem of the makrut lime leaves, then very thinly slice the leaves. Cut the chicken thigh into 2cm strips. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

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

Add the ginger, lime leaves and remaining garlic to the chicken and stir to coat. Cook until fragrant, 1 minute. Add the coconut milk, soy sauce and the brown sugar. Reduce the heat to medium-low and simmer until slightly reduced, 4-5 minutes.

Add the broccolini to the curry, cover with a lid or foil and cook until just tender, 4-5 minutes. Remove the frying pan from the heat, then stir through the Asian greens until just wilted, 1-2 minutes.