Thai Green Curry with Jasmine Rice

• 600 gchicken breast, cut into 3cm chunks
• 200 mlchicken stock
• 200 ggreen beans, trimmed and halved
• 1courgette, halved lengthways, sliced
• 2 x 400mltins full-fat coconut milk
• 1 tbspfish sauce
• 1 tspcaster sugar
• 1 tbspvegetable oil
• 2 tbspThai green curry paste
• 2kaffir lime leaves
• 200 gjasmine rice
• 15 gfresh Thai basil
• 100 gbaby spinach
• Fine salt and black pepper
• 1lime, cut into wedges (optional)

Method

1. 1Rinse the jasmine rice in a sieve until the water runs clear, then tip into a medium saucepan with the 300ml water and a pinch of salt. Bring to a boil, clamp the lid on, drop to the lowest heat, and cook for 12 minutes. Pull off the heat and leave it sealed for another 5 minutes; that final steam is what gives you separate, fluffy grains.
2. 2Season the chicken chunks generously with salt and pepper while the rice gets going. Pat them dry on kitchen paper.
3. 3Heat the oil in a large wide pan or wok over medium-high. Add the green curry paste and fry for 60 seconds, stirring constantly, until it darkens a shade and smells properly fragrant.
4. 4Pour in the first tin of coconut milk and let it come to a gentle simmer, stirring to dissolve the paste. Drop in the kaffir lime leaves, fish sauce, and caster sugar. Add all the chicken and stir so the pieces are coated and submerged in the sauce. Simmer for 5 minutes.
5. 5Pour in the second tin of coconut milk and the chicken stock; the extra liquid loosens the sauce so it carries the flavour rather than sitting heavy on the chicken. Add the green beans and courgette and simmer for 8 to 10 minutes, until the vegetables are just tender with a clear bite. The chicken should be cooked through and the greens just tender with a clear bite; overcooked green beans go grey and soft.
6. 6Stir the spinach through and let it collapse for 30 seconds. Fish out the kaffir lime leaves. Taste the sauce; most of the salt comes from the fish sauce, but adjust with another splash of fish sauce, a pinch more sugar, or a squeeze of lime juice if it needs lifting. Taste again.
7. 7Fluff the rice with a fork. Spoon it into warm bowls, ladle the curry over, scatter generously with torn Thai basil leaves, and add the optional lime wedges if using to squeeze in at the table.

Per serving

kcal

886

protein

57.8g

fibre

3.5g

carbs

54g

fat

50.4g