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, heat a drizzle of oil in another large saucepan on medium-high heat.

Once hot, add the mushroom to the pan and season with salt and pepper. Cook until slightly browned, 3-4 mins. 

Meanwhile, cut the lime into wedges.

When the mushrooms have slightly browned, stir in the diced chicken, coconut milk, Thai style spice blend (add less if you'd prefer things milder), Thai green curry paste, chicken stock paste and sugar (see pantry for amount).

Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When the curry is ready, squeeze in half the lime juice.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

Fluff up your rice with a fork and share between your serving bowls. Spoon over your Thai green style chicken curry.

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!