Green Curry Chicken with Coconut Rice

Ingredients

• 300 g chicken breast
• 2 tbsp Thai green curry paste
• 400 ml coconut milk (full-fat)
• 120 ml chicken broth (or water)
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp lime juice
• 1 medium green bell pepper
• 1 medium zucchini
• 2 cups baby spinach
• 3/4 cup jasmine rice
• 120 ml coconut milk (for rice)(optional)
• 3/4 cup water (for rice)(optional)
• to taste salt(optional)
• 1 tbsp neutral oil (for cooking)(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken, mince garlic and ginger, and chop bell pepper and zucchini. Rinse jasmine rice.

2. 2

   Cook rice (about 20 minutes total cook time, start now): In a small pot, combine jasmine rice, water, and optional coconut milk (if using). Bring to a boil, then cover and simmer until tender, about 15 minutes. Turn off heat and keep covered.

3. 3

   Cook curry (about 20 minutes total cook time, parallel): Heat oil in a skillet over medium heat. Stir-fry green curry paste for 30–60 seconds until fragrant. Add garlic and ginger and cook 30 seconds.

4. 4

   Add chicken and cook until mostly done, about 6–8 minutes, stirring. Pour in coconut milk and chicken broth, then simmer 8–10 minutes until chicken is cooked through and sauce is creamy.

5. 5

   Add bell pepper and zucchini and simmer 3–4 minutes until crisp-tender. Stir in spinach until wilted, then turn off heat and finish with lime juice. Serve curry over coconut rice.