• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using). • Cut chicken thigh into 2cm chunks. Little cooks: Help wash and toss the veggies!

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and carrot, tossing, until chicken is browned, 5-6 minutes. • Reduce heat to medium, cook Asian greens, until just wilted, 1-2 minutes. • Stir in coconut milk, tom yum paste, fish sauce & rice vinegar mix, the brown sugar, soy sauce and vinegar until slightly reduced, 2-3 minutes. Stir through crushed peanuts and season to taste. TIP: Chicken is cooked when it is no longer pink inside. Little cooks: Help stir in the peanuts!

• Divide jasmine rice between bowls. • Top with tom yum peanut coconut chicken curry, spooning over any remaining sauce from the pan. • Tear over coriander and garnish with chilli (if using) to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!