Thai green chicken curry

1. Place rice in a large pot with 2 ¼ cups water and a little salt. Bring to a boil over a high heat, then cover and reduce to lowest heat. Cook for 13 minutes then turn off the heat and allow to stand without lifting the lid.
2. While rice is cooking, peel carrots, halve lengthwise and thinly angle slice. Cut chicken into bite-size pieces (2-4cm). Put chicken to one side. If using pre-diced chicken you will not need to cut it up.
3. Place Annabel’s Go To Fragrant Green Curry sauce in a pot with 1 cup water, ¼ tsp salt and several grinds of pepper and bring to a boil, stirring until smooth. Reduce heat to a simmer, add carrot, cover and simmer for 5 minutes. Stir, add chicken and bring back to a simmer. Cover and simmer another 10 minutes, stirring occasionally. Mix in spinach over heat until wilted. Check seasoning and adjust to taste with salt and pepper.

To Serve:

•  Fluff the rice with a fork. Divide between 4 bowls and top with the green curry. Enjoy!

Optional:

• If using coriander, chop coarsely and sprinkle over green curry to serve.