• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. • Keep covered untl the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, cut carrot into half-moons. Trim green beans. • Cut chicken thigh into thin strips. • Drain and rinse bamboo shoots (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken strips and cook, tossing until browned and cooked through (when no longer pink inside), 3-4 minutes. Transfer to a bowl. • Add carrot and green beans and cook, stirring, until slightly tender, 4-5 minutes. • Add garlic paste and mild Thai red curry paste. Cook, stirring, until fragrant, 1 minute.

• Add coconut milk, bamboo shoots, the soy sauce and the water (for the curry) and simmer over medium heat, stirring until thickened, 2-3 minutes.

• Return the chicken (plus any resting juices) to the pan. Stir until just warmed through, 1 minute.

• Divide the jasmine rice between bowls. Top with the Thai red chicken curry. • Garnish with crushed peanuts to serve. Enjoy!