Dead easy. Very tasty. And it’s the law to cook it on every Eriba trip we take.

We do this on our Cadac (Chef pan), but a frying pan inside would do.

Ingredients:
Chicken (chunks, breasts, thighs as you prefer)
Veg of choice (peppers, mini sweet corn, broccoli, onions as you you prefer)
Tin of coconut milk
Small jar of green Thai curry paste
Rice

Method:
Boil water.
Put rice in a saucepan with lid
Put rice in pan
Pour water to cover rice (plus about 1 cm)
Boil until all water gone - take off heat - rice ready without the faff of draining or the expense and faff of little boil-in-the-bags.

While all that is happening:
Heat sunflower/veg oil on cadac
Mix in and heat Thai curry paste for few minutes
Add chicken (cut in bite sized chunks) and coat in the oil/paste
Cook/lightly brown for 5mins
Add the sliced veg for 3-5mins
Add tin coconut milk and heat for 5 mins or so until chicken is cooked through

Serve. Delicious.