Thai red chicken and pineapple curry

1. Bring a medium saucepan of water to the boil. Boil rice for 8-10 minutes or until just cooked. Drain and keep warm.
2. Pour the creamy white top of the coconut milk into a large frying pan over high heat. Cook for 1-2 minutes or until the coconut milk splits and looks oily. Add the garlic, chilli, ginger, coriander, pepper, lemongrass and kaffir lime leaves. Cook, stirring, for 1-2 minutes or until fragrant.
3. Add the fish sauce, brown sugar, tomato passata and remaining coconut milk. Bring to the boil, then reduce heat and simmer for 5 minutes or until slightly thickened. Add chicken and cook for 4-5 minutes or until cooked through. Add broccoli florets and beans for the last two minutes of cooking, then stir in broccoli stems and pineapple.
4. Divide rice between serving bowls. Top with curry and garnish with coriander leaves.

Cooking Tip: Don’t like it hot? Removing the seeds from the chilli will help you achieve delicious flavour without the spice!

Nutrition Tip: Store-bought curry pastes often contain hidden additives, preservatives, oils and excess salt. By making your own at home, you control what goes in (only the good stuff!) making sure your curry paste not only enhances the flavour of your dishes but also packs a nutritional punch!