Thai Green Chicken Curry

👨‍🍳 Method

1. 1
   Heat the oil in a wide pan over high heat and fry the garlic and ginger in it 30 seconds.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the curry paste and fry 1 minute, stirring, until fragrant.

   Stove

   💡Curry paste opens up in fat: a minute of frying in oil or coconut milk, before the liquids, releases the aroma and deepens the flavor.
3. 3
   Add the chicken and fry 3–4 minutes, until it turns white.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the coconut milk and bring to a boil.

   Stove
5. 5
   Add the lemongrass, lime leaves, soy sauce, honey and salt and stir.
6. 6
   Turn down to medium heat and simmer 10 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Turn off the heat, add the spinach and stir until it wilts.
8. 8
   Serve with white rice.