• Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

• While the rice is cooking, finely chop the garlic. Roughly chop Asian greens. Thinly slice the carrot and courgette into half-moons. Cut the firm tofu (see ingredients) into 2cm chunks. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook until browned through, 3-4 minutes. Set aside in a bowl. •  Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl.

• SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste. • Add the Asian greens, carrot and courgette to the pan and cook, tossing regularly, until just softened, 4-5 minutes. • Add the garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes.

• Add the coconut milk and water (for the sauce) to the pan. Bring to the boil over a high heat, then reduce the heat to medium-high and simmer until well combined, 3-4 minutes. • Add the soy sauce and brown sugar to the curry. Return the cooked chicken and tofu to the pan and stir to combine.

• Divide the jasmine rice between bowls and spoon over the Thai red chicken and tofu curry. Garnish with the crushed peanuts. Enjoy!