Weeknight Thai Coconut Chicken

• While the rice is cooking, thinly slice carrot into half-moons. • Roughly chop capsicum. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned, 5-6 minutes (when no longer pink inside). Season with salt and pepper, then transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and capsicum, tossing, until softened, 5 minutes. • Add gingerlemongrass paste and cook until fragrant, 1 minute. • Reduce heat to medium, then stir through coconut milk, oyster sauce, the brown sugar and a splash of water. Return chicken to the pan and simmer until slightly thickened, 1-2 minutes. Add baby spinach leaves, stirring until wilted, 1-2 minutes