Thai Green Style Chicken Breast Curry with Baby Spinach and Fragrant Jasmine Rice

Ingredients

Instructions

1. 
   Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
   Boil the rice, 10-12 mins.
   Once cooked, drain, pop back in the pan and cover.
   
2. 
   Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. 
   Once hot, fry the Thai green style curry paste, 30 secs. 
   Next, stir in the coconut milk, chicken stock paste and water for the sauce (see pantry).
   Add the diced chicken. Bring to the boil, then lower the heat.
   Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
   
3. 
   Meanwhile, halve the lime.
   Once thickened, add the spinach to the curry in handfuls, 1-2 mins.
   Squeeze in some lime juice. Add a splash of water if it's too thick. 
   Taste and season with salt, pepper and more lime juice if needed.
   
4. 
   Fluff up the rice and share between your bowls.
   Top with the curry.
   Sprinkle over the chilli flakes (add less if you'd prefer things milder).
   Cut any remaining lime into wedges for squeezing over.
   
   Enjoy!