Thai Green Curry

Ingredients

For 4 portions

• 🍗 500g chicken breast (raw, boneless)
• 🥥 400ml coconut milk, canned
• 🥣 3 Tbsp curry paste
• 🥬 150g spinach
• 🐟 1 Tbsp fish sauce
• 🍚 1 Tsp sugar
• 🏺 1 Tbsp sunflower oil
• 🌿 1 Tbsp thai basil
• 🍚 300g rice (dry)
• 🥤 100ml tap water

Method

1. Cook the rice according to packet instructions.
2. Heat the oil in a wok or large pan. Add the green curry paste and fry for 1 minute until fragrant.
3. Add the sliced chicken and stir-fry until it is sealed and no longer pink.
4. Pour in the coconut milk and a splash of water. Bring to a gentle simmer.
5. Simmer for 8–10 minutes until the chicken is cooked through. Stir in the spinach and cook just until wilted (1–2 minutes).
6. Season with fish sauce and sugar. Stir in the Thai basil leaves.
7. Serve hot with the rice.