Thai Style Chicken Spaghetti

Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Drizzle over half the honey (see pantry for amount).

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once cooked, remove from your oven and drizzle over the remaining honey. Cover with foil and leave to rest for a few mins.

Ehen boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced pepper, season with salt and pepper and fry until charred, 5-6 mins. Continue to stir while it cooks.

Add the garlic, Thai green style paste and Thai style spice blend (add less if you'd prefer things milder). Stir together and cook for 1 min, then add the coconut milk.

Stir in the sugar and water for the sauce (see pantry for both amounts). Add the chicken stock paste and stir everything together.

Bring your curry sauce to the boil, then reduce the heat and simmer until the sauce has thickened, 3-4 mins. 

Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat and squeeze in the lime juice.

Add your cooked spaghetti to the sauce and toss to coat. Add a splash of water if you feel it needs it. Taste and add salt, pepper and more lime juice if needed.