Coconut peanut chicken curry

Instructions

1. In a large saucepan combine rinsed rice and water. Set over a high heat and bring to the boil. Reduce heat, cover and simmer for 25 minutes. Remove from heat and let stand, covered, for 10-15 minutes. Fluff rice with a fork before serving.
2. While rice is cooking, in a small bowl combine curry paste, peanut butter, coconut aminos and brown sugar. Mix well and set aside.
3. Heat a heavy-based pan to medium-high heat and spray with oil. Add chicken and cook, stirring, for 5 minutes. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.
4. Add courgettes and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked through. Add spinach and peas and cook for 1 minute.
5. Serve curry with rice, topped with coriander leaves.