• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.

• Meanwhile, drain and rinse chickpeas. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium high heat with a drizzle of olive oil. Cook carrot & zucchini mix and trimmed green beans, tossing, until tender, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• SPICY! This curry paste is hot! Add less if you're sensitive to heat! Add mild Thai red curry paste, garlic paste and chickpeas, cook, stirring, until coated and fragrant, 1 minute. • Add cooked chicken, coconut milk, the soy sauce, brown sugar and water, simmer until slightly thickened, 2-3 minutes. Season to taste.

• Divide rapid rice between bowls. Top with Thai red chickpea, chicken and veggie curry. Tear over coriander to serve. Enjoy!