• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 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 the rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Thinly slice long chilli (if using). • Cut Malaysian tofu into 2cm chunks. • Cut chicken breast into 2cm chunks. Set aside. Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tofu and carrot, tossing, until chicken is browned, 4-5 minutes. • Add Asian greens and cook, stirring until wilted, 1-2 minutes. • Add garlic and gingerlemongrass paste, stirring to coat. Cook until fragrant, 1 minute. • Add coconut milk, the brown sugar and oyster sauce. Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. Season with pepper. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide jasmine rice between bowls. • Top with coconut, tofu and lemongrass chicken, spooning over any remaining sauce from the pan. • Sprinkle with chilli (if using) to serve. Enjoy! Little cooks: Show them how it's done and help plate up the meal!