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To make the curry go further, add an extra 200g each of trimmed green beans and fresh baby corn.
All curry ingredients can be weighed and prepared up to 8 hours ahead; store, covered, in the fridge. Rice can be cooked 8 hours ahead; however, care must be taken to refrigerate it immediately after cooking and to reheat it thoroughly, since rice can harbour dangerous bacteria if not handled correctly.
1 1/2 cups(300g) jasmine rice
3 cups(750ml) water
3/4 cup(30g) flaked coconut
2 tbsppeanut or vegetable oil
800 gchicken thigh fillets, trimmed
100 ggreen curry paste
1 clovegarlic, crushed
4 cmpiece fresh ginger (20g), finely grated
225 gcanned bamboo shoots, rinsed, drained
400 gcanned coconut cream
200 gsnow peas, trimmed, sliced thinly diagonally
1 tbsplime juice
1 cupcoriander leaves
2 red thai (serrano) chillies, halved, sliced thinly
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