• Add the water to a large saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek! 

• Meanwhile, roughly chop Asian greens.
• Cut chicken thigh into 2cm chunks.

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• Reduce heat to medium, then add satay seasoning and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, the soy sauce, vinegar and a splash of wateruntil wilted and combined, 2-3 minutes. Season to taste with salt and pepper.

TIP: Chicken is cooked through when it is no longer pink inside! 

• Divide rice and coconut satay chicken curry between bowls to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to your recipe, slice lime into wedges. Squeeze lime juice over curry. Tear over coriander and garnish with crushed peanuts to serve.