• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Once cooked, remove from the heat. 
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
• Peel and grate the ginger (use a teaspoon to easily scrape away the peel). Peel and grate the garlic.
• Chop the tomato into 2cm chunks.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pan over medium heat with a drizzle of oil.
• Once hot, fry the garlic, Thai spice mix, leek and ginger for 4-5 mins. 
• Stir in 50ml water (per 2P), tomatoes, edamame, peas, coconut milk, red Thai paste and ketjap manis. Cover and simmer for 4-5 mins.
• Add the spinach and cook until spinach is wilted, 1-2 mins.

NOTE: Adding tofu? Chop into 2cm cubes. Add to the pan along with the leek and follow the recipe as written.

• Season the curry to taste with salt and pepper. Add a splash of water if you feel it's too thick.
• Fluff up the rice with a fork and divide between bowls.
• Spoon the fragrant curry over the top.