In a medium saucepan, add coconut milk, the water and a generous pinch of salt. Bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. 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 rice is cooking, trim green beans and cut into thirds. Thinly slice carrot into rounds. In a small bowl combine sweet chilli sauce, ginger lemongrass paste, soy sauce and a splash of water. Set aside.

In a medium bowl, combine Thai stir-fry spice, a pinch of salt and a drizzle of olive oil. Add pork strips, tossing to coat.

In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork, in batches, tossing, until browned and cooked through, 2 minutes. Transfer to a plate.

Return frying pan to medium-high heat. Cook green beans and carrot, tossing, until just tender, 3-4 minutes. In last minute of cook time, add sweet chilli mixture. Return pork to pan and toss until coated and heated through.

Divide coconut rice between bowls. Top with Thai-spiced pork and veggie stir-fry. Sprinkle with roasted peanuts to serve.