Place the washed and drained rice in a pan, add 2 cups of boiling water and bring to the boil. Stir once, allow rice to gently boil for 5 minutes then turn of heat and allow to stand for 20 minutes.Place 2 tablespoons of coconut milk into a wok or large pan and add the onion. Cook for about 2 minutes, stirring occasionally. Then add green curry paste, mix well, and cook for another 2 minutes.Add in the stock and the rest of the coconut milk, mix it, and bring it to a boil over high heat. Next, add the chicken breast and cook for 5 minutes, then add the zucchini and cook for another 4 minutes, stirring constantlyAdd in the spinach and cook until wilted, for 1-2 minutes.Rice should be perfectly cooked and no need to drain.Spoon a portion of rice and top with the currySprinkle with coriander leaves to serve.
