Bring a full kettle to the boil.<\/span><\/div><\/li>
COOK RICE<\/strong><\/span>
<\/div>Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.<\/span><\/div><\/li>
PREP & COOK CURRY<\/strong><\/span>
<\/div>Heat oil in large pot on high heat. Pat chicken dry and cook for 3-4 minutes to seal and then add curry paste and curry powder. Cook for a further minute until fragrant. Add coconut milk and water measure, and bring to the boil. Reduce heat to low and simmer to 3-4 minutes. While cooking, slice bok choy. Add bok choy and spinach and cook for a further minute until spinach has wilted. Season to taste with salt and pepper.<\/span><\/div><\/li>
PREP CUCUMBER<\/strong><\/span>
<\/div>Dice cucumber and place in a medium bowl with vinegar, chilli flakes, sesame oil, peanuts and a pinch of salt. Use a potato masher or wooden spoon to lightly smash the cucumber, until its frayed around the edges. Set aside to serve.<\/span><\/div><\/li>
Serve rice topped with chicken curry and smashed cucumber.<\/span><\/div><\/li><\/ul><\/div><\/div>\n