Gluten Free Green Thai Chicken Curry

1 tbsp olive  oil
2 tbsp Thai green curry paste
2 large chicken breasts
1 large red onion, cut into quarters
1 red pepper, thinly sliced
2 garlic cloves
1 tin coconut milk
1 lime zest and juice
2 tbsp tamari soy sauce (can be found in the free from section in Tesco)
10 cherry tomatoes, roughly chopped
200g spinach
Coriander
Basmati rice

Over medium heat, add chicken, Thai curry paste and onion to a large frying pan.

Cook for 5-6 minutes until the chicken is browned and cooked through.

Meanwhile cook the rice.

Add in the pepper and garlic, cook for 2 minutes.

Then add the coconut milk, lime zest, juice, and soy sauce.

Simmer for 10-15 minutes covered with a lid or until the chicken is cooked through.

Remove from the heat and add the cherry tomatoes, spinach, and sprinkle the corriander.

Serve with rice.

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