200g |
jasmine rice |
2 slices |
fresh ginger, plus 2 teaspoons finely grated fresh ginger |
1 tablespoon |
vegetable oil |
1 |
garlic clove, crushed |
2-4 teaspoons |
massaman curry paste |
400ml |
tinned coconut milk |
600g |
boneless, skinless chicken thigh or breast, cut into bite-sized pieces, preferably free-range |
2 |
medium carrots, peeled, halved and cut into thin matchsticks |
115g |
baby corn, cut into 2 cm pieces |
150g |
snow peas, ends trimmed, sliced in half lengthways |
1 |
lime |
2-3 teaspoons |
fish sauce |
1 teaspoon |
brown or white sugar |
1 small handful |
fresh herbs, such as coriander, thai basil or flat-leaf parsley, optional |