Coconutty Yellow Thai Chicken and Rice

1. Rub the chicken thighs with the BART Yellow Thai Curry Paste, BART Lemongrass Paste, BART Ginger Paste, and a pinch of salt, coating them thoroughly. Allow the chicken to marinate in the fridge for at least 30 minutes so the flavours penetrate.

2. Meanwhile, prepare your aromatics by slicing the red chili and setting aside the herbs and red onion for garnish.

3. Heat a frying pan with a little oil over medium heat and sear the marinated chicken until golden brown on both sides and cooked through. Transfer the chicken to a plate to rest while you make the broth.

4. In the same pan, add a touch more oil if needed and sauté any leftover curry paste along with the sliced chili for about a minute until fragrant. Stir in the coconut milk and stock, then add fish sauce, sugar and lime juice. Allow the broth to simmer gently for about 5 minutes so all the flavours meld together. Season with salt and pepper to taste.

5. To serve, divide steamed jasmine rice between bowls and pour the fragrant yellow curry broth over the top. Slice the rested chicken and arrange it over the rice, then scatter fresh coriander, Thai basil, and thinly sliced red onion on top.