• Add the water to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil, and cook green veg mix, tossing, until softened, 5-6 minutes. TIP: The chicken will finish cooking in step 3!

• Add garlic paste and mild Thai red curry paste and cook, tossing, until coated and fragrant, 1 minute. • Add cooked chicken, coconut milk, the soy sauce, the sugar, and a splash of water, and stir to combine. • Reduce heat to low and simmer until slightly thickened and the chicken is cooked through, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide jasmine rice between bowls. • Top with the mild Thai red chicken curry to serve. Enjoy!