Trim the ends of your pak choi and slice into strips, then finely slice your spring onions. Next, butterfly your chicken breasts and place them into a large bowl. In the same bowl, add half your garlic paste and half your oyster sauce. Mix well and set to one side to marinate.
In a saucepan, add your water for the rice. Bring to a boil and add a pinch of salt, followed by the rice. Cook for 10 mins, then drain and set aside.
Meanwhile, add a large frying pan to medium-high heat. Once hot, add half the olive oil, followed by the marinated chicken. Season with salt and pepper, then cook for 4 mins each side. Once done, place them on a chopping board, cover with foil, and leave to rest.
In the same pan, add the remaining olive oil, followed by your pak choi and half the spring onions. Season with salt and pepper, and cook for 4 mins until browned and softened. Then, add your remaining garlic paste and cook for a further 1 min to unlock the flavour.
Next, lower the same pan to medium heat and add in your Thai red curry paste, cooking for 1 min to unlock the flavour. Then, add in your remaining oyster sauce, along with your coconut cream and lime juice. Mix well and simmer for 3 mins.
To serve, divide you rice into bowls, surrounding it with your coconut curry sauce and vegetables. Then, slice your chicken breasts and place them on top. Garnish with the remaining spring onions, your crispy fried onions, and fresh parsley (optional).
