• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and return to saucepan.

• While the rice is cooking, drain bamboo shoots (see ingredients). • Roughly chop Asian greens. • Cut chicken thigh 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. Add garlic paste and cook until fragrant, 1 minute (chicken will finish cooking in step 5!).

• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium-high. Add mild Thai red curry paste and cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, the sugar, bamboo shoots, Asian greens and a splash of water and stir to combine.

• Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

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