Chicken Massaman Curry with King Prawns

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the carrot and fry until starting to soften, 2-3 mins. Stir occasionally.

a) While the carrot cooks, pour the boiling water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 12-13 mins.
c) 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) Once the carrot has softened, stir in the garlic and massaman curry paste. Stir-fry for 1 min.
b) Pour in the coconut milk and water for the sauce (see ingredients for amount), then stir through the chicken stock paste and peanut butter until well combined.
c) Bring to the boil.

a) Stir the chicken into the sauce and bring back to the boil, then lower the heat and 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. The chicken is cooked when no longer pink in the middle.
b) Meanwhile, zest and cut the lime into wedges.
c) For the last 2 mins of cooking, add the spinach to the pan a handful at a time until wilted and piping hot.

a) When the curry is ready, remove from the heat. Stir in the soy sauce and a squeeze of lime juice, along with a splash of water if you feel it needs it.
b) Taste and season with salt, pepper and more lime juice if needed.
c) Fluff up the rice with a fork and stir through the lime zest.
d) Serve the zesty rice in bowls with the chicken curry on top and a lime wedge alongside for squeezing over. Enjoy!