This is one I got from Annabel Langbein and changed it a bit so it’s dairy free, her food is great and she uses fresh produce that’s in season. Give this one a go either by itself or with some brown rice or quinoa.
1 large onion, finely diced
2 tsp freshly crushed garlic
1 Tbsp green curry paste
1 cinnamon quill
A pinch of ground cloves
A large bunch of spinach blanched and squeezed dry (1/2 pkt of frozen spinach if you’re pressed for time)
1 cup of good quality chicken stock
500g free range (preferrably organic) chicken thighs, sliced thinly
130ml of thick coconut cream
Cook the onion until clear, add the carlic and curry paste and sizzle a few more seconds. Mix int he cinnamon quill, cloves, spinach and stock and bring to a simmer for 6-8 minutes or until the chicken is cooked through. Add the coconut cream and allow to simmer for another 2-3 minutes. Lift out cinamon quill and season to taste.