Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Halve the lime and cut into wedges. Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. 

Once hot, add the yellow Thai style paste and fry until fragrant, 1-2 mins.

Stir in the coconut milk, soy sauce, peanut butter, sugar and water for the sauce (see pantry for both amounts). Mix well until combined.

Bring the sauce back up to the boil, then stir through the chicken, sweet potato chunks and chickpeas.

Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the sweet potato is tender and the sauce has thickened, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

When there is 20 mins left of cooking time left, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ 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).

When the curry has finished cooking, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Squeeze in some lime from a lime wedge. Taste and season with more salt, pepper and lime juice if you feel it needs it. Add a splash of water if it's a little too thick.

When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the chicken and sweet potato curry and sprinkle over the peanuts to finish.

Serve with any remaining lime wedges alongside for squeezing over.