In a medium saucepan, bring the water to the boil. Scrunch the makrut lime leaves and add to the pan with the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and 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 the rice is cooking, finely chop the garlic. Thinly slice the capsicum. Roughly chop the Asian greens. Cut the chicken thigh into 2cm pieces.

In a large frying pan heat a drizzle of olive oil over a medium-high heat. Season the chicken thigh with salt and pepper and add to the pan. Cook, tossing, for 3-4 minutes or until the chicken is browned.

Add the garlic and ginger lemongrass paste to the chicken and stir to coat. Cook until fragrant, 1 minute. Add the coconut milk, capsicum, chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and soy sauce. Reduce the heat to medium-low and simmer for 4-5 minutes, or until slightly reduced. TIP: Taste and add a pinch of brown sugar to balance the flavours if you like!

Stir through Asian greens and cook for a further 2 minutes, or until just tender. Thinly slice the long red chilli (if using).

Remove the lime leaves from the jasmine rice. Divide the rice and coconut lemongrass chicken between bowls. Garnish with long red chilli.