Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Trim the carrot, then slice into 1cm thick rounds (no need to peel).

Trim and halve the green beans. Zest and cut the lime into wedges (see ingredients for amount).

Heat a large frying pan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, pop them into a small bowl and set aside.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Add the green beans, pepper chunks and carrot, then stir-fry until starting to soften, 4-5 mins.

Stir through the yellow Thai style paste and Thai style spice blend (add less if you'd prefer things milder), cook until fragrant, 1 min.

Once fragrant, stir in the coconut milk, peanut butter, soy sauce, sugar and water for the sauce (see pantry for both amounts).

Mix to combine, then lower the heat and simmer until the curry has thickened and the veg is tender, 5-6 mins.

Once thickened, stir through a squeeze of lime juice from a lime wedge. Taste and season with salt, pepper and more lime juice if needed. Remove from the heat.

Fluff up the rice with a fork and stir through the lime zest. Share the zesty rice between your bowls.

Spoon the Thai style veg curry on top and finish with a sprinkle of toasted cashews.

Serve with any remaining lime wedges alongside for squeezing over.

Enjoy!