Thai Spiced Chicken

Pop the diced chicken into a mixing bowl and season with salt. Add a glug of oil, half of the Thai spice and a good pinch of lime zest. Rub the flavourings into the meat and keep to one side, we will cook it later. Important: Remember to wash your hands and equipment after handling raw meat!

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the remaining Thai spice blend, the stock and basmati rice, lower the heat to medium and pop . lid on the pan. 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.

Put a frying pan medium heat and add the desiccated coconut (no oil). Toast, tossing or stirring frequently for 2-3 mins. TIP: Watch it like a hawk as it can burn easily! Transfer to a small bowl. Return the pan to medium-high heat with a drizzle of oil and add the diced chicken and marinade. Fry until golden, stirring occasionally, 5-6 mins.

Meanwhile, in another small bowl, mix the ketjap manis with half the remaining lime zest and the lime juice. Stir in half the fresh coriander and the olive oil (see ingredients for amount). Set aside. Add the bok choy to the chicken and stir-fry for 2 mins. Add a splash of water. Cook until the leaves are wilted, 2-3 mins. Important: The chicken is cooked when it is no longer pink in the middle.