Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Blend the sauce
Slice lime leaves (remove stem). Peel and grate (or chop) ginger. Roughly chop coriander (reserve some for garnish) and onion. Blend together with coconut milk, 1 tsp chilli flakes, and 1 tbsp fish sauce until smooth.
3. Cook the chicken
Heat a frypan over medium-high heat with 1 tbsp oil. Dice and add chicken to pan. Season with salt and pepper. Cook for 6-8 minutes until just cooked through.
4. Add the vegetables & sauce
Slice capsicum and trim beans. Add to pan along with drained bamboo shoots and prepared sauce. Cover and simmer for 5 minutes.
5. Season the curry
Squeeze in 1/2 lime juice (see notes) and wedge remaining. Season to taste with fish sauce (we used 1/2 tbsp).
6. Finish and plate
Divide rice and curry among bowls. Garnish with remaining coriander and serve with lime wedges.
We recommend coconut oil for this dish!
Add the zest to the curry for extra flavour if desired.
Brown rice, 300g
Kaffir lime leaves, 1 double
Coriander, 1/2 packet *
Red onion, 1/2 *
Coconut milk, 400ml
Chicken thigh fillets, 600g
Red capsicum, 1
Green beans, 1/2 bag (125g) *
Bamboo shoots, 1 tin
From your pantry
Oil (for cooking), salt, pepper, chilli flakes, fish sauce