Directions

To Cook

1. In a large saucepan, add 1½ cups water, cook rice and set aside.
2. Cut the chicken breast into a few pieces and boil them until they have cooked through. Set aside to cool off.
3. Add butter, garlic, onion and capsicum to the stockpot. Cook, stirring occasionally until tender, about 3-4 mins. Stir in ginger until fragrant, about 1 min.
4. Whisk in curry paste until well combined, about 1 min. Gradually whisk in coconut milk and vegetable stock and cook, whisking constantly until incorporated, about 1-2 mins.
5. Shred chicken breast. Bring soup to a boil, reduce heat and simmer until slightly thickened, about 8-10 mins.
6. Stir in rice, shredded chicken, lime juice and coriander. Season with salt and pepper.
7. Serve immediately.