Start by slicing your chicken breast or thighs into thin slices. Season with salt and pepper and set aside.

Prepare your vegetables, cut your broccoli into bite sized florets and trim your beans and pak choy. Also, thinly slice your chilli’s for garnishing later.

In a pot, fry pan or wok heat to medium high heat. Begin cooking the chicken, you really only want to seal them at this point as they will cook in the curry.

Empty your Balinese curry paste in and stir for 2-3 mins. Add the coconut milk, fish sauce and chicken stock, then add in your vegetables minus the pak choy which will go in at the end. Turn down the heat so it is only just boiling.

Cook your rice while the curry is cooking. Stir your curry every few mins and continue cooking for approx 15-20 mins or until the broccoli is tender but still has structure. Avoid over cooking the broccoli as it will begin to disintegrate.

After about 15 minutes, add your pak choy in after chopping off the bottoms and allow to begin to soften. Feel free to add slightly more stock along the way if it’s reducing too fast.

Once the Pak choy is blanched nicely, turn off the heat and serve over rice garnishing with chillies. Enjoy!