Thai Green Curry

Start the rice first: rinse 1.5 cups of jasmine rice and cook with 3 cups of water in a covered saucepan. Bring to a boil, reduce to low, and simmer for 15 minutes.

While rice cooks, slice the chicken into bite-sized strips. Dice the onion, slice the bell pepper and mushrooms, and cut the broccoli into small florets. Mince the garlic.

Heat the olive oil in a large wok or deep skillet over medium-high heat. Add the chicken strips and cook until lightly golden on all sides, about 4 to 5 minutes. Remove and set aside.

In the same wok, add the diced onion and cook for 2 minutes until softened. Add the garlic and stir for 30 seconds until fragrant.

Pour in the coconut milk and stir well. Add the soy sauce, sugar, and salt. Bring to a gentle simmer.

Add the bell pepper, broccoli, and mushrooms to the coconut milk. Let the curry simmer for 8 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite.

Return the chicken to the wok and stir in the fresh spinach. Cook for 2 more minutes until the spinach is wilted and the chicken is heated through.

Remove from heat and squeeze the juice of half a lemon over the curry. Stir gently to incorporate.

Fluff the rice and divide among 4 bowls. Ladle the green curry generously over the rice. Serve immediately with lemon wedges on the side.