Speedy Thai Green Curry with Pak Choy and Jasmine Rice

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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!

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. 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!