With tender chicken, colourful veggies and infused with ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.

Ingredients

1 drizzle	Boutique extra virgin olive oil
2 ½ cups	Water
310 g	Jasmine rice (Main)
2	Carrots
1 bunch	Broccolini
6 heads	Choy sum
30 g	Fresh ginger
2 cloves	Fresh garlic
640 g	Boneless chicken thighs (Main)
1	400ml can coconut milk
100 g	Oyster sauce
4 tsp	Sugar
¼ cup	Soy sauce
1	Long green chilli, optional
2 Tbsp	Crispy shallots

Directions

1. In a medium saucepan, add the water and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
2. While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the broccolini into 2cm pieces. Roughly chop the Asian greens. Finely grate the ginger and garlic (or use a garlic press). Cut the chicken thigh into 2cm pieces.
3. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken in batches and cook, tossing, until browned, 3-4 minutes. Season with a pinch of salt and pepper and transfer to a plate. Repeat with the remaining chicken.
4. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccolini and cook until just softened, 3-4 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Reduce the heat to medium and add the coconut milk, oyster sauce, sugar and soy sauce and stir to combine. Add the Asian greens and the chicken (plus any resting juices). Stir to combine, then bring to a simmer and cook until the veggies are tender, 2-3 minutes. Season to taste with salt and pepper.
5. While the curry is simmering, thinly slice the long green chilli, if using.
6. Divide the jasmine rice between bowls. Top with the mild Thai coconut chicken and sprinkle with the chilli (if using) and crispy shallots.