a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.

c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Add the diced chicken, pak choi and sliced mushrooms. Stir-fry until just soft, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Reduce the heat to medium-high, then stir in the red Thai style paste and garlic. Stir-fry until fragrant, 1-2 mins. 

a) Stir the coconut milk, soy sauce, chickpeas and sugar (see pantry for amount) into the veg. 

b) Bring to a boil, then lower the heat. Simmer until thickened slightly, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) While the curry simmers, crush the peanuts in the unopened sachet using a rolling pin.

b) When your rice is ready, fluff it up with a fork and stir through the lime zest. 

c) Stir in the sweet chilli sauce and a squeeze of lime juice from a lime wedge into the curry. Taste and season with salt, pepper and more lime juice if needed. 

a) Share the zesty rice between your serving bowls. 

b) Top with the Thai style chicken curry. 

c) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.

Enjoy!