a) Boil a half-full kettle.

b) Pour the boiled water from your kettle into a large saucepan with ¼ tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.

b) Once hot, add the mushrooms to the pan and season with salt and pepper. Cook until slightly browned, 3-4 mins. 

a) Meanwhile, cut the lime into wedges.

b) Cut the Tenderstem® broccoli into thirds.

a) Once the mushrooms have browned, stir in the diced chicken, coconut milk, Thai style spice mix (add less if you'd prefer things milder), Thai green style paste, chicken stock paste and sugar (see pantry for amount).

b) Bring to the boil, then lower the heat and simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

c) Halfway through the simmer time, add the broccoli to the curry and cook for the remaining time until tender, 5-6 mins.

a) When the curry's ready, squeeze in half the lime juice from the lime wedges.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

a) Fluff up your rice with a fork and share between your serving bowls.

b) Spoon over your Thai green style chicken curry.

c) Serve any remaining lime wedges alongside for squeezing over.