Tayo's Green Curry

Halve, then remove the core from the red pepper and cut into thin slices. Peel and grate the ginger and garlic (or use a garlic press). Remove the root from the spring onion. Cut off the green parts, thinly slice and keep to one side. Halve the white parts lengthways and then chop each half into three chunks. Halve the red chilli lengthways, deseed and finely chop.

Pour the water (see ingredients for amount) into a large saucepan and add the stock pot. Pop on medium-high heat and bring to the boil. Stir to dissolve the stock pot. Once boiling add the rice and bring back to a simmer, then reduce the heat to medium-low and pop a lid on. Cook for 10 mins then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.

Heat a drizzle of oil in a large frying pan on medium-high heat. Wait until the oil is nice and hot, then add the chicken. Fry until the chicken is browned on the outside, 5-6 mins. Don't stir it too much or it won't brown. Remove the chicken from your pan and add the pepper and whites of the spring onion. Season with a pinch of salt and pepper and stir-fry until slightly browned and softened, 4-5 mins.

Return the chicken to your pan along with the chilli (add less if you don't like spice), ginger and garlic. Stir together and cook for 1 minute, then pour in the coconut milk and fish sauce. Stir to get all the crispy bits from the bottom of your pan. Bring the mixture to a simmer, gently simmer until thickened and the chicken is cooked, 8-10 mins. Important: The chicken is cooked when no longer pink in the middle.