Thai green curry with jasmine rice

Enjoy the delicate flavours of this deliciously fragrant Thai green curry topped with bean sprouts and fresh coriander leaves.

• 1 1/2 tablespoons vegetable oil
• 4 Coles Brand RSPCA Approved Chicken Thigh Fillets, trimmed, thinly sliced
• 1 small brown onion, cut into thin wedges
• 2-3 tablespoons green curry paste
• 400ml can coconut milk
• 1/2 cup water
• 100g snow peas, trimmed
• 1 lime, juiced
• 3 teaspoons fish sauce
• 1 tablespoon grated palm sugar or brown sugar
• 150g baby spinach leaves
• 1 cup SunRice Jasmine Rice
• Bean sprouts, to serve
• Coriander leaves, to serve
• Lime wedges, to serve

1. Step 1

   Heat a wok over high heat. Add 1 teaspoon of the oil and swirl to coat the wok. Add 1/4 of the chicken, stir-fry for 1 minute or until golden. Remove to a plate. Repeat with oil and remaining chicken in three batches.

2. Step 2

   Reduce heat to medium. Add remaining oil and onions, stir-fry 2 minutes. Add curry paste, stir-fry 30 seconds. Add the coconut milk and water, bring to a simmer. Return the chicken. Simmer for 5 minutes. Add snow peas.

3. Step 3

   Combine the lime juice, fish sauce and palm sugar and stir into the curry. Remove from the heat and stir in the spinach until just wilted.

4. Step 4

   Cook the SunRice Jasmine Rice following packet instructions. Spoon the rice into serving bowls. Ladle over the curry, and top with bean sprouts and coriander leaves. Serve with lime wedges.