Thai Green Chicken Curry

Cook your rice in a rice cooker or on the stove according to packet instructions. Bring a pot of water to the boil and boil the cubed potatoes for about 10 minutes or until soft, drain and set aside. Heat oil in a large pan on medium heat and fry off the garlic, ginger, coriander root and green curry paste for 2 minutes. Add in the coconut milk, fish sauce, sugar and kaffir lime leaves, reduce heat and simmer for 5 minutes. Taste the sauce and adjust if needed with extra palm sugar/sugar. Cut your chicken breast in half so you have two breast’s, then slice the breast very thinly into strips. Add your sliced chicken breast into the hot liquid to poach for about 5 minutes (the thinner you sliced it the quicker it will cook) . You can add the sliced capsicum now too. Once the chicken is almost cooked, add in the potatoes and peas. Turn off the heat and add in your spinach leaves. 

For this curry we blanched our spinach leaves in boiling water for 3 minutes, then placed straight into a bowl of ice cold water, removed from the ice water and blended it into a green purée then added it to the curry to make the sauce extra green. If you can’t be bothered with this adding the leaves in as is is also fine. Serve with the cooked rice, sliced red chillies, fresh coriander and limes.