so let's plan it then eat it

INGREDIENTS 2 tablespoons vegetable oil 750g chicken thigh fillets, trimmed, cut into thirds 1 brown onion, cut into thin wedges 2 garlic cloves, finely chopped 1 teaspoon ground turmeric 2 tablespoons red curry paste 1 lemongrass stem, trimmed, bruised, thinly sliced 1 small red chilli, deseeded, thinly sliced 400ml can coconut milk 15 fresh curry leaves 1 cup coriander leaves 1/2 lime, juiced Steamed jasmine rice, to serve Coriander sprigs, to serve Lime wedges, to serve METHOD Step 1 Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken. Step 2 Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for ...

Serves 4 Ingredients 4 teaspoons peanut oil 1 red capsicum, thinly sliced 1 small zucchini, thinly sliced 4 tablespoons Thai red curry paste 2 (300g) chicken breast fillet, thinly sliced 1 cup jasmine rice 2 cup Massel chicken style liquid stock 2/3 cup coconut milk 100g green beans, trimmed, sliced 2 tablespoon chopped fresh coriander leaves 4 teaspoons lime juice 2 teaspoon fish sauce Method Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened.  Add paste. Cook until fragrant.  Add chicken. Cook for 4 to 5 minutes or until browned.  Add rice. Stir to coat. Add stock and coconut milk. Bring to the boil.  Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through.  Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat.  Stir in coriander, lime juice and fish sau...