a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

c) Add the Thai green style paste, Thai style spice mix (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1 min. 

d) Stir in the coconut milk and chicken stock paste.

a) Add the diced chicken to the pan and bring to the boil, then lower the heat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

b) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, zest and halve the lime.

a) Once the chicken is cooked and the sauce has thickened, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Squeeze in some lime juice. Add a splash of water if the sauce is a little thick.

c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls and spoon over the Thai style chicken curry.

c) Cut any remaining lime into wedges and serve alongside for squeezing over.