Crispy Sesame Chicken and Red Curry Sauce

Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat. Add half the garlic and stir-fry until fragrant, 30 secs. Pour the cold water for the rice (see ingredients for amount) into the pan. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a small saucepan on medium heat (no oil). Add the Red Thai style paste and stir-fry until fragrant, 1 min. Pour in the coconut milk, sambal (careful, it's hot - add less if you don't like heat) and sugar (see ingredients for amount). Stir together and bring to the boil, then reduce the heat to low and simmer until thickened, 8-10 mins, stirring occasionally. Once thickened, remove from the heat.

Meanwhile, pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, trim the green beans.

Once cooked, transfer the chicken to a clean plate lined with kitchen paper. Clean out the pan and pop back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Meanwhile, trim and thinly slice the spring onion.