• Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
• Boil the rice, 12-13 mins.
• Once cooked, drain, pop back in the pan and cover.

• Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. 
• Once hot, fry the Thai green style paste and Thai style spice blend (add less if you'd prefer things milder), 30 secs. 
• Stir in the coconut milk and chicken stock paste.
• Add the chicken. Bring to the boil, then lower the heat. Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Meanwhile, halve the lime.
• Once thickened, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
• Squeeze in some lime juice. Add a splash of water if it's too thick. 
• Taste and season with salt, pepper and more lime juice if needed.

• Fluff up the rice and share between your bowls.
• Top with the curry.
• Cut any remaining lime into wedges for squeezing over.

Enjoy!