One Pot Fragrant Thai Chicken Breast Pilaf

Take your chicken out of the fridge, open the packet and let it air

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the butternut squash cubes are fork-tender

Meanwhile, Peel and finely chop (or grate) your garlic

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 300ml [450ml] [600ml] boiled water along with your gluten free soy sauce, red Thai curry paste and your chicken stock mix

Give it a good mix,this is your red Thai curry stock

Heat a large pot with a lid over a high heat with a drizzle of vegetable oil

Once hot, add your diced chicken and cook for 2-3 min on each side or until lightly browned all over

Once the chicken is lightly browned, add the chopped garlic to the pot

Once fragrant, reduce the heat to medium, then stir in your basmati rice

Give everything a good mix up until the grains are well coated and cook for 30 secs

Add your red Thai curry stock to the pan, reduce the heat to low and cook, covered, for 5 min

After the 5 min, add the butternut squash cubes into the pan

Cover the pan and cook for a further 10 min

Whilst everything is cooking, wash your spinach and pat dry with kitchen paper

Trim, then slice your spring onion[s]

Once the rice and squash are tender and the chicken is cooked through, add the spinach on top and cover with the lid

Leave to stand for 2-3 min or until the spinach has wilted – this is your one pot fragrant Thai chicken pilaf