• Add the water to a medium saucepan 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 and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, chop capsicum into bite-sized chunks. Roughly chop Asian greens. Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. Add garlic paste and cook until fragrant, 1 minute (chicken will finish cooking in step 5!).

• Reduce heat to medium-high. Add capsicum and cook, tossing, until starting to soften, 4-5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Add Thai red curry paste (see ingredients) and cook, tossing, until coated and fragrant, 1 minute. • Add coconut milk, 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, 2-3 minutes. TIP: The curry paste is spicy so add a little more or less to your taste.

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