• 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 until 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. • Cut the chicken thigh into 2cm strips. • Drain and rinse bamboo shoots (see ingredients).

• SPICY! The curry paste is spicy so use less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken strips and cook, tossing until browned, 3-4 minutes. Transfer to a bowl. • Add the carrot and trimmed green beans and cook, stirring, until slightly tender, 2-3 minutes. • Add the garlic paste, ginger lemongrass paste and Thai red curry paste (see ingredients). Cook, stirring, until fragrant, 1 minute.

• Add the coconut milk, bamboo shoots, the brown sugar, the soy sauce and the water (for the curry) and simmer on a medium heat, stirring until thickened, 3-4 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 the crushed peanuts to serve. Enjoy!