"Thai Green" Style Chicken Curry With Jasmine Rice

Serves 2

150g Jasmine Rice
2 Cloves of Garlic
45g Thai Green Curry Paste
200ml Coconut Milk
10g Chicken Stock Paste/ Stockpot
260g Diced Chicken Thigh
1 Red Chilli
1 Lime
1 Spring Onion
40g Baby Spinach
50ml water (for curry)
Sesame seeds
Salt/Pepper

Rice:

Cook in a rice cooker and once cooked zest the lime and stir the zest through the hot rice,

Curry:

Grate the garlic on a micro plane (saves having to peel it) and heat a little oil in a pan to medium-high then add the garlic. Cook out for a minute to take the rawness of the garlic then add the Thai green curry paste and fry until fragrant. Add in the coconut milk, chicken stock paste/stockpot and water and stir to mix/dissolve.

Dice the chicken into small chunks then add to the curry and simmer until the chicken is cooked and the sauce has reduced.

Once the chicken has cooked and the sauce has thickened, add the spinach and squeeze in some lime juice to taste and cook for a couple of minutes. Season with salt and more lime as needed.

Serve the zesty rice then add a good amount of the "Thai Green" style curry and sprinkle some chopped red chilli, spring onions and sesame seeds on top and season with cracked black pepper. Cut the remaining lime half into half again and serve with the dish.

Summary:

Defintely one of my go-tos for a quick 20/25mins (excluding rice cooking if using a rice cooker) yet very satisfying and filling meal