Thai Green Chicken Curry
- Chicken thighs and drumsticks500g
- Capsicum, green80g
- White onions100g
- Thai green curry kit1
- Baby spinach50g
- Basmati rice100g
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- In a pot of boiling water, add a dash of salt and rice. Cook on medium heat for 15 minutes. Season the chicken with salt and pepper. Add chicken to a pan, cook until evenly brown on either side. Set it aside.
- In the same pan, add some green capsicum, Thai seasoning, curry leaves, chili, and white onions. Cook for about 3 minutes. Add the curry paste, and coconut milk. Cook for a while then add chicken and leave to simmer for 12 minutes, until the chicken is cooked through.
- Add the broccoli and spinach to the mix. Simmer for another 2 minutes. Serve with the rice and enjoy.
This rush of spices through your veins to get you pumped up after a tiring day can be just the right flavor you need. A switch to only vegetables can make this the perfect option for our vegetarian and vegan crowd.