I must apologise for being SO slack recently. I have excuses but none that are good enough. I did cook this over the weekend though and I’ve just had it reheated for my supper this evening with another left for later in the week (hurrah!). It was originally in the Body and Soul lift out from the Sunday Telegraph.
Serves 4
1 really big bunch of English spinach
1 tbsp coconut oil (or olive oil)
1 large onion, chopped
3 garlic cloves, crushed
2-3cm knob fresh ginger, peeled and finely grated
250ml (1 cup) coconut milk
3 tbsp red curry paste
1 tsp lemon zest
1 tbsp lemon juice
6 chicken thigh fillets, cut into bite-sized pieces
2 tbsp chopped coriander
Cooked brown rice, to serve
Coriander sprigs and lime wedges to serve
Strip leaves from stalks of spinach, wash, drain and finely chop. Set aside.
Heat oil in a casserole pan (which has a lid). Sauté onion, garlic and ginger over a medium heat for about 5 mins, until softened. Stir in coconut milk, curry paste, lemon zest and juice. Add the spinach a bit at a time, turning with tongs as it wilts and when there’s room add some more until it’s all in the pan. Stir in chicken and coriander and season with salt.
Put the lid on and cook in a 100 degree oven for 5 hours. Alternatively, you can transfer to a slow cooker and cook for 5 hours or longer if that suits better.
Serve with or without rice garnished with coriander and lime wedges.
