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

• While the rice is cooking, cut zucchini into half-moons. • 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, cook chicken and zucchini, tossing occasionally, until browned, 5-6 minutes (the 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 garlic paste and cook, stirring, until coated and fragrant, 1 minute. • Add coconut milk, the soy sauce, sugar, 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 rice between bowls. • Top with mild Thai red chicken curry to serve. Enjoy!