Thai Green Chicken Curry With Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Chop your chicken breast strips into bite-sized pieces

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

Once hot, add the chopped chicken with a pinch of salt and pepper and cook for 3-4 min or until lightly browned

Meanwhile, boil half a kettle

Peel and finely chop your shallot[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once the chicken has browned, add the chopped shallot and pepper strips to the pan and cook for 3-4 min or until beginning to soften

Chop your creamed coconut roughly (if required!)

Dissolve your chicken stock mix and chopped creamed coconut in 200ml [250ml] [350ml] boiled water – this is your coconut stock

Once the vegetables have softened, add your ginger & garlic paste to the pan and cook for 1 min or until fragrant

Once fragrant, add your Thai green curry paste and coconut stock to the pan and give everything a good mix up

Reduce the heat to medium-high and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your Thai green chicken curry

Wash your spinach and pat it dry with kitchen paper

Once cooked, add the spinach to the Thai green chicken curry and stir everything together until the spinach starts to wilt