Spicy, Chicken Red Curry with Fullgreen Cauli Rice

Method

1. 1 Preheat the oven to 200°C/390°F
2. 2 Season Chicken Thighs with Salt and Pepper and place on a baking tray. Drizzle a little Olive Oil over them and cook for 25 minutes.
3. 3 Peel and roughly chop Onion and Garlic. Then de-seed and slice the Red Pepper.
4. 4 Sauté all the veg in a non-stick Saucepan, with a little Olive Oil, over a medium/high heat.
5. 5 Once the Onion is translucent, add the Curry Paste and the Creamed Coconut. If the Coconut is solidified, chop it roughly first so that it melts easier.
6. 6 Now pour in the Chicken Stock and add the juice from one Lime. Bring the pan to a gentle simmer and add the Bok Choy and Peas.
7. 7 Once the Chicken Thighs are cooked, and the sauce has thickened, heat two pouches of Cauli Rice and we're ready to go!
8. 8 Share the Cauli Rice between two bowls, top it with Chicken and Red Curry Sauce. Garnish with Crispy Fried Onion or Garlic Bits (optional) and some freshly chopped Coriander.
9. 9 Serve and enjoy!!