Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into half moons.

Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle. 

Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

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

Stir in the rice, 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).

Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins. 

Once the pak choi is tender, add the carrot and stir-fry until starting to soften 2-3 mins.

Add the diced chicken and cook until the chickenis browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken is browned, stir in the garlic and Thai green style curry paste and cook for 1 min.

Add the coconut milk, chicken stock paste and water for the curry (see pantry for amount). Bring it to a boil, turn the heat down and simmer until the chicken is cooked and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Season to taste with a squeeze of lime juice, the soy sauce, salt and pepper.

Once cooked, fluff up the rice with a fork and stir through the lime zest.

Share the rice between your plates and top with the Thai green style chicken curry. 

Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!