Thai Fried Rice from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 5 ml/1 tsp hot curry powder
• 5 ml/1 tsp chilli oil
• 2 eggs, beaten salt spring onion (scallion) shreds, to garnish
• 225 g/8 oz skinless, boneless chicken breast portions, cut into 1cm/½ in dice
• 115 g/4 oz/1 cup drained canned whole kernel corn
• 1 red (bell) pepper, seeded and sliced
• 1 small onion, finely chopped
• 2 1/2 cm/1 in piece of fresh root ginger, peeled and grated
• 30 ml/2 tbsp groundnut (peanut) oil
• 2 garlic cloves, chopped
• 50 g/2 oz/½ cup coconut milk powder
• 350 g/12 oz/1¾ cups jasmine rice, rinsed
• 475 ml/16 fl oz/2 cups water