Double Creamy Coconut Chicken Curry

• Meanwhile, roughly chop Asian greens. • Cut chicken thigh into 2cm chunks.

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. (Cook in batches if your pan is getting crowded). • Reduce heat to medium, add all the chicken back into the pan, then add satay seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in Asian vegetable, coconut milk, the soy sauce, vinegar and a splash of water until wilted and combined, 2-3 minutes. Season to taste.