4
Easy
15 minutes
25 minutes
Heat the olive oil and butter in a large heavybased saucepan.
Add the onion and cook over a medium heat, stirring occasionally, for 10 minutes, or until softened.
Add the garlic and cook for a further 2 minutes, then add all the spices and cook, stirring until fragrant.
Turn up the heat and add the chicken.
Cook, stirring occasionally, for 2 to 3 minutes, then add the coconut cream and lemon grass and stir until mixed.
Bring to a simmer.
Add the chilli strips and salt, to taste.
Just before serving, add the spinach and stir through until just wilted.
Remove from the heat, add a squeeze of lime juice and serve with steamed jasmine rice.
