a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. Drain in a sieve.

a) Meanwhile, trim the green beans and chop into thirds. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Roughly chop the coriander (stalks and all).

a) Heat a splash of oil in a large frying pan on medium-high heat. b) Add the chicken and stir-fry until starting to brown, 3-4 mins. c) Add the pepper and green beans and stir-fry for another minute.

a) Stir in the Thai green curry paste and cook for 30 seconds. b) Pour in the coconut milk, stir to dissolve the paste. c) Lower the heat to medium, cover with a lid (or foil) and simmer until the chicken is cooked through, 8-10 mins and the veg is tender. d) IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, chop the lime into wedges. b) Once the curry is cooked, remove from the heat, stir through the soy sauce and add a squeeze of lime juice. c) Season to taste with salt and pepper, add more lime if you like.

a) Share the rice between your bowls topped with the curry and a sprinkling of coriander. b) Finish with the remaining lime wedges served alongside for squeezing over. Enjoy!