Serves: Four
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Recipe by: British Asparagus
-
For the rice:
50g cashew nuts -
1 tbsp vegetable oil -
1 onion, finely chopped -
1 tsp turmeric -
200g baby leaf spinach -
500g cooked basmati rice (2 x 250g pouches) -
For the curry:
1 tbsp vegetable oil -
2 tbsp Thai green curry paste (or to taste) -
500g chicken breast, cut into bite sized pieces -
400ml coconut milk -
1 tbsp soy sauce -
2 tsp fish sauce (optional) -
1 bunch asparagus, trimmed and cut into bite sized pieces -
Small bunch coriander, leaves and stalks chopped -
Salt and freshly ground black pepper
Begin with the rice. Add the cashew nuts to a deep saucepan and set over a medium-high heat to toast for couple of minutes. Tip into a bowl and set aside. Reduce the heat to a minimum and add the vegetable oil and onion and fry for 10 minutes, stirring occasionally.
Whilst the onion is cooking, start the curry by adding the oil to a saucepan set over a high heat. Once hot, add the curry paste and stir, fry for a couple of minutes until fragrant then add the chicken and stir and fry for five minutes. Pour in the coconut milk, soy sauce and fish sauce (if using) and season with a little salt and pepper. Bring up to the boil, reduce the heat and allow to simmer for 10 minutes, adding the asparagus for the last five minutes of cooking.
Whilst the curry is simmering, finish the rice. Add the turmeric to the onion, stirring well to mix, then add the spinach on top. Cover with a lid or piece of foil and allow the spinach to wilt for a few minutes. Tip in the cooked rice and cashew nuts and stir well over a low heat to warm through. Season with a little salt and pepper.
Stir the coriander through the curry just before serving. To serve, divide the rice between warm bowls and spoon the curry over the top.
