Saucy Red Thai Curry Chicken With Rice & Greens

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil half a kettle

Add your chicken to a chopping board

Cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the flattened chicken to the pan with a pinch of salt and pepper and cook for 4 min on each side then turn the heat down to medium and cook for a further 3-4 min or until browned and cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

Whilst the chicken is cooking, trim your green beans

Roughly chop your roasted peanuts

Wash your spinach and shake off any excess water

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the green beans to the pan and cook for 5-6 min or until lightly charred

Whilst the green beans are cooking, peel and finely chop (or grate) your garlic

Meanwhile, chop your creamed coconut finely

Dissolve the chopped creamed coconut in 150ml [200ml] [250ml] boiled water

Add the chopped garlic, your red Thai curry paste and half your soy sauce (you'll use the rest later!) with a pinch of sugar and stir it all together – this is your red Thai curry stock

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Once the green beans are lightly charred, remove the pan from the heat and add the cooked long grain rice and spinach

Return the pan to a medium-high heat with a splash of cold water and cook for 3-4 min, stirring frequently, or until the rice is warmed through and the spinach has wilted

Once wilted, add the remaining soy sauce and give everything a good mix up – this is your rice & greens

Once the chicken is cooked, transfer to a plate and remove the pan from the heat (reserve the pan!)

Add the red Thai curry stock to the reserved pan

Tip: Be careful when adding the stock to the pan, it may splash!

Return the pan to a medium-high heat and cook for 3-4 min or until thickened – this is your red Thai curry sauce