Chicken & Pumpkin Red Curry

• Meanwhile, add the water and a generous pinch of salt to a medium saucepan. • Bring to the boil, then add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Thinly slice carrot into half-moons. • Trim pea pods. • Finely chop garlic. • Cut the chicken breast into 2cm chunks.

• SPICY! You may find the curry paste hot. Add less if you're sensitive to heat. • Heat a large frying pan over high heat with a drizzle of olive oil, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot and pea pods, tossing, until slightly softened, 3-4 minutes. • Add ginger paste, Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

• Add coconut milk, the brown sugar, vegetable stock powder (see ingredients) and soy sauce. • Return the chicken (plus any resting juices) to the pan. Increase heat to high. Bring to the boil, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. • Stir in the roasted pumpkin. Remove from heat.