Double Thai Red Chicken Curry

• While the rice is cooking, roughly chop Asian greens. Cut chicken breast into 2cm chunks. 

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and garlic paste, cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, brown sugar, Asian greens and a splash of water and stir to combine.

• Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes. Add a dash more water if the curry looks dry! TIP: Chicken is cooked through when it's no longer pink inside.