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

• While rice is cooking, finely chop garlic. Thinly slice capsicum. Roughly chop Asian greens. Thinly slice long red chilli (if using). • Cut chicken thigh into 2cm pieces.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Season chicken thigh with salt and pepper, then cook, tossing, until chicken is browned, 3-4 minutes. • Add garlic and gingerlemongrass paste, stirring to coat. Cook until fragrant, 1 minute. • Add coconut milk, capsicum, chicken-style stock powder and soy sauce. Reduce heat to medium-low. Simmer until slightly reduced, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. TIP: After adding the greens, have a taste and add a pinch of brown sugar to balance the flavours, if you like!

• Divide jasmine rice between bowls. Spoon the coconut lemongrass chicken on top. • Serve garnished with red chilli (if using).