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Fragrant Green Chicken Curry

['1 cup (200g) white rice', '1 1/2 cups (375ml) water', 'Sea salt flakes', '1 x quantity Thai Green Curry Paste', '1 (400ml/13.5oz) can coconut milk', '1 cup (250ml) chicken stock', '8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered', '2 tablespoons fish sauce', '4 kaffir lime leaves, stems removed and finely shredded', '1/2 cup coriander (cilantro) leaves', '1/2 cup (80g) roasted cashews, roughly chopped', '1 long green chile, thinly sliced', 'Lime wedges', 'to serve']

Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.

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