South East Asian Inspired Chicken Breast and Chickpea Curry

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the yellow Thai style paste, Thai style spice mix and garlic. Stir and cook until fragrant, 1-2 mins.

Add the diced chicken, sweet potato and chickpeas to the pan, then stir in the veg stock paste, coconut milk, peanut butter and water for the curry (see pantry for amount). 

Stir the sauce thoroughly to combine, 2-3 mins. Bring to the boil, then reduce to a simmer. 

Cover with a lid and simmer, stirring occasionally, until the sweet potato is tender, 15-20 mins. Add a splash of water if you feel it needs it.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once the sweet potato is cooked, remove the lid from the curry and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add a good squeeze of lime juice (see ingredients for amount) to the curry, then season with salt and pepper.

Taste and add more salt, pepper and lime juice if needed.