Spring Chicken Curry With Rice

Prepare the ingredients. Prepare the ingredients; todays meal will come together from these ingredients 🍛✨

Cook the rice. Rinse the rice, add it to cook in a ratio of 1 part rice to 2 parts water (for example, 100 g rice and 200 ml water), bring to a boil, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender; do not lift the lid unnecessarily during cooking

Slice the onion and garlic. Peel and slice the onion, peel and finely chop the garlic

Optional: Prepare the chicken. (Optional) If you have bone-in chicken thighs, debone them and cut the meat into strips (you can save the bones for stock); if they are already boneless, simply cut the meat into strips

Saute the onion and garlic. Saute the onion and garlic in a pan with a little oil over medium heat for about 2-3 minutes until softened

Brown the chicken. Add the chicken thighs and saute over medium to high heat for about 4 minutes until golden brown

Add the curry paste and green beans. Add the curry paste and green beans, stir, and saute over medium heat for about 1 minute

Stir in the coconut milk. Add the coconut milk and simmer over medium heat for about 3 minutes

Add the spinach. Add the spinach and cook over medium heat for about 1-2 minutes, until wilted and reduced in volume

Serve with rice. Serve with rice 🍽️✨