• In a medium saucepan, add the water and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice 
is tender and the water is absorbed, 10-15 minutes. 

TIP: The rice will finish cooking in its own steam, so don’t peek!  

• Meanwhile, thinly slice carrot into half-moons. 
• Roughly chop Asian greens. 
• Thinly slice fresh chilli (if using).
• Cut chicken breast into 2cm chunks. 

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of 
olive oil over high heat. 
• Cook chicken and carrot, tossing, until browned, 4-5 minutes.
• Reduce heat to medium, cook Asian greens, until just wilted, 1-2 minutes.
• Stir in coconut milk, ginger & lemongrass paste, sweet soy seasoning, 
fish sauce & rice vinegar mix, the brown sugar and soy sauce. Cook until 
slightly reduced, 2-3 minutes. Stir through crushed peanuts and season to 
taste with salt and pepper.

TIP: Chicken is cooked through when it’s no longer pink inside.

• Divide jasmine rice between bowls.
• Top with chicken and peanut coconut curry, spooning over any remaining 
sauce from the pan.
• Tear over coriander and garnish with chilli to serve. Enjoy!