Creamy Thai Green Curry with Tender Chicken and Fragrant Jasmine Rice

Chicken Stock Lime Spring Onion Garlic Clove Jasmine Rice Thai Green Curry Paste Coconut Milk Chicken Breast Red Chilli Baby Spinach
  • Step 1.

    Bring a saucepan of water to boil. Add the Jasmine Rice. Bring to boil, reduce and cook for 12 minutes.

  • Step 2.

    Crush the garlic. Dice the chicken. Heat a frying pan. Once hot add the Thai Green Curry Paste and garlic and stir for 1 minute.

  • Step 3.

    Add the Coconut Milk, Chicken Stock and 50ml of water. Combine well.

  • Step 4.

    Add the chicken, bring to boil and reduce. Simmer for 12 minutes.

  • Step 5.

    Thinly slice the chilli. Zest and half the lime. Thinly slice the spring onion.

  • Step 6.

    Add the baby spinach to the sauce. Cook for 2 minutes. Take off the heat and squeeze through the lime and stir.

  • Step 7.

    Add the Jasmine Rice to the bowls. Top with the curry. Add a lime on the side and sprinkle the chilli and spring onion over.