Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in cold water until the water runs almost clear. Put it in a saucepan, add 420 ml water and 2 g salt. Bring to a boil, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Prepare the ingredients
Cut the chicken breasts into strips about 2 cm wide. Season with the remaining 3 g salt and the black pepper. Cut the green beans in half. Finely dice the onion, chop the garlic, and wash and dry the lime, then grate its zest.
Sear the chicken
Heat the rapeseed oil in a large pan over medium-high heat. Sear the chicken strips in a single layer, in two batches if needed, for about 2 minutes on each side, until browned on the outside. Transfer them to a plate; they do not need to be cooked through yet.
Cook the green beans in the sauce
Reduce the heat to medium. Add the onion to the same pan and sauté for 3 minutes, until softened. Add the ginger, garlic, ground coriander, turmeric, and chili flakes; stir for 30 seconds. Pour in the coconut milk, add the green beans, and bring to a gentle boil. Cook uncovered for 6 minutes.
Finish and serve
Return the chicken and any juices from the plate to the pan. Simmer gently for 4–6 minutes, until the chicken is cooked through; the thickest piece should reach 74 °C in the center. Remove the pan from the heat and stir in the lime juice and zest. Taste and adjust the acidity with more lime, then sprinkle with cilantro. Serve with the rice; the green beans should be tender but still firm.
