Thai Red Chicken Curry

• While the rice is cooking, chop capsicum into bite-sized chunks. 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, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. Add garlic paste and cook until fragrant, 1 minute (chicken will finish cooking in step 5!).

• Reduce heat to medium-high. Add capsicum and cook, tossing, until starting to soften, 4-5 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add Thai red curry paste (see ingredients) and cook, tossing, until coated and fragrant, 1 minute. • Add coconut milk, soy sauce, 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, 2-3 minutes.

TIP: The curry paste is spicy so add a little more or less to your taste.