• Rinse the rice to remove excess starch. Add 300ml cold, salted water (per 2P) to 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.
• 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, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
• Trim the pak choi. Separate the leaves and quarter widthways into roughly 2cm chunks.
• Trim and chop the green beans into thirds. Zest half a lime (per 2P) then cut into thick wedges.
• Roughly chop the coriander (stalks and all).
• Thinly slice the chilli. Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, fry the bell pepper and green beans until they begin to soften and colour, 4-5 mins. Season with salt and pepper.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 3-4 mins before adding the veg.

• Add the Thai paste and Thai spice. Stir to coat and cook until fragrant, 1 min.
• Add the pak choi along with the coconut milk and stock.
• Bring to the boil then reduce the heat to medium-low.
• Let the curry simmer until the bell pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.

• Remove from the heat and season to taste with salt, pepper and a squeeze of lime juice.
• Fluff up the rice and stir in the lime zest and half the coriander.

• Share the rice between bowls and top with the fragrant curry.
• Finish with a sprinkle of fresh chilli and the remaining coriander.
• Serve the remaining lime wedges alongside for squeezing over.