• 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 and cover with the lid.
• Cook for 12 mins then 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, trim the carrot and chop into 1cm cubes. Halve, deseed and chop the bell pepper into 2cm chunks.
• Halve, peel and thinly slice the onion.
• Halve the chilli lengthways, deseed and finely chop.
• Zest and halve the lime.
• 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 onion until starting to brown, 3-4 mins.
• Once browned, add the carrot and bell pepper and fry for 2 mins more. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

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 Thai spice mix, red Thai paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
• Cook together until fragrant, 30 secs.
• Stir in the coconut milk.
• Simmer until the chicken is cooked through and the veg is tender, 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Add a squeeze of lime juice to your curry.
• Season to taste with salt, pepper and more lime juice if desired.
• Stir the lime zest through the rice, fluffing it up as you go.

TIP: Loosen the curry with a splash of water if you feel it's too thick.

• Divide the lime rice between bowls.
• Top with the Thai style chicken curry.
• Finish with a sprinkling of as much of the remaining chilli as you like.