• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover and cook for 12 mins.
• Once cooked, remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, roughly chop the mushrooms.
• Halve the chilli and discard the core and seeds. Finely chop.
• Halve, peel and chop the onion into small pieces.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pan over medium-high heat with a drizzle of oil.
• When the pan is hot, add the onion, chicken and mushrooms. Season with salt and pepper.
• Fry until browned, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

NOTE: Swapping to prawns? Add to the pan and fry until cooked through, 4-5 mins.

• Add the lemongrass paste and chilli (use less if you don't like spice).
• Fry until fragrant, another 30 secs.
• Add coconut milk and 25ml water (per 2P) to the pan.
• Cover and cook for 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Loosen the sauce with a splash of water if necessary. Season to taste with salt and pepper.

• While the chicken cooks, trim and thinly slice the scallion.
• Add the honey and miso to a bowl and mix to combine.

• Fluff up the rice with a fork and divide between bowls.
• Top with the fragrant chicken curry. 
• Drizzle the honey miso sauce over the chicken.
• Finish with a sprinkling of sliced scallion.