Ginger, Lime and Garlic Chicken Stew with King Prawns

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) Zest and halve the lime.

a) Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.

a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.
b) Pour in the coconut milk, chicken stock paste, water and sugar for the sauce (see ingredients for both amounts), then stir together.
c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.

a) Once thickened, stir in the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.
c) Taste and add more lime if needed and add a splash more water if it's a bit too thick.

a) Share the rice between your bowls and spoon the chicken stew on top.
b) Finish with a sprinkling of lime zest and chilli flakes (careful, they're hot). Enjoy!