• Rinse the rice to remove excess starch. 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 with the lid and cook for 12 mins.
• Once cooked, remove the pot from the heat.
• Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim and thinly slice the scallion. 
• Quarter the lime.
• Trim the carrot and halve lengthways. Chop widthways into ½ cm semicircles.
• 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.
• Once hot, fry the chicken and carrot until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!

• Add the lemongrass paste and fry until fragrant, 2-3 mins.
• Add the coconut milk, stock, massaman paste, chilli flakes (use less if you don't like spice) and 75ml water (per 2P).
• Cover and simmer until the carrot is tender, 4-6 mins.

• When 1 min of cooking time remains, add the peas and allow to warm through.
• Season to taste with salt and pepper.
• Add a splash of water if you feel it's too thick.

• Divide the fragrant rice and curry between plates.
• Scatter sliced scallion and peanuts over the top.
• Finish off with a squeeze of lime juice.
• Serve any remaining lime wedges alongside.