Add the water (for the rice) to a medium saucepan and bring to the boil. Add the 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 the broccoli into small florets and roughly chop the stalk. Roughly chop the baby spinach leaves. Finely chop the garlic. Cut the chicken breast into thin strips.

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken strips, tossing until browned, 3-4 minutes. Transfer to a plate. Add the broccoli and a splash of water to the frying pan and cook, stirring, until softened, 4-5 minutes. Add the garlic, ginger lemongrass paste and Thai red curry paste (see ingredients). Cook until fragrant, 1 minute.

Add the coconut milk and simmer on a low heat, stirring until thickened, 4-5 minutes.

Add the baby spinach leaves, the sugar and soy sauce to the frying pan. Stir to combine, then return the chicken (plus any resting juices) to the pan. Cook, stirring, until the spinach is wilted and the chicken has warmed through, 2 minutes.

Divide the jasmine rice between bowls. Top with the Thai red chicken curry. Serve sprinkled with the crushed peanuts.