Speedy Thai Green Curry with Pak Choy and Jasmine Rice

Boil a kettle. In a pot, combine the rice, a big pinch of salt and 3 cups boiling water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Slice pak choy and chilli. Thinly slice spring onion, discarding roots. In a deep sided pan on medium heat add the chicken curry and pak choy and heat through until piping hot, about 5 minutes. Season to taste.

Divide curry and rice between bowls. Garnish with chilli and spring onion. Enjoy!

Boil a kettle. In a pot, combine the rice, a big pinch of salt and 3 cups boiling water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Slice pak choy and chilli. Thinly slice spring onion, discarding roots. In a deep sided pan on medium heat add the chicken curry and pak choy and heat through until piping hot, about 5 minutes. Season to taste.

Divide curry and rice between bowls. Garnish with chilli and spring onion. Enjoy!

Boil a kettle. In a pot, combine the rice, a big pinch of salt and 1 1/2 cups boiling water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Slice pak choy and chilli. Thinly slice spring onion, discarding roots. In a deep sided pan on medium heat add the chicken curry and pak choy and heat through until piping hot, about 5 minutes. Season to taste.

Divide curry and rice between bowls. Garnish with chilli and spring onion. Enjoy!

Boil a kettle. In a pot, combine the rice, a big pinch of salt and 1 1/2 cups boiling water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Slice pak choy and chilli. Thinly slice spring onion, discarding roots. In a deep sided pan on medium heat add the chicken curry and pak choy and heat through until piping hot, about 5 minutes. Season to taste.

Divide curry and rice between bowls. Garnish with chilli and spring onion. Enjoy!

Boil a kettle. In a pot, combine the rice, a big pinch of salt and 1 1/2 cups boiling water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Slice pak choy and chilli. Thinly slice spring onion, discarding roots. In a deep sided pan on medium heat add the chicken curry and pak choy and heat through until piping hot, about 5 minutes. Season to taste.

Divide curry and rice between bowls. Garnish with chilli and spring onion. Enjoy!

Boil a kettle. In a pot, combine the rice, a big pinch of salt and 1 1/2 cups boiling water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Slice pak choy and chilli. Thinly slice spring onion, discarding roots. In a deep sided pan on medium heat add the chicken curry and pak choy and heat through until piping hot, about 5 minutes. Season to taste.

Divide curry and rice between bowls. Garnish with chilli and spring onion. Enjoy!