Step 1

Dice the chicken into 2-3cm chunks.

Step 2

Heat a splash of chilli-infused olive oil in a large saucepan set over a medium heat. Add the diced chicken and the ground cumin. Stir to coat and cook for around 7 mins or until just cooked through then remove from the pan and set aside.

Step 3

Meanwhile, slice the onion and pepper into chunks and mince the garlic and ginger.

Step 4

Heat another glug of chilli-infused olive oil in the pan and add the onion, pepper, garlic and ginger. Cook for about 5 mins until fragrant and slightly softened.

Step 5

Meanwhile, rinse the uncooked rice.

Step 6

Tip the chicken back into the pan then add the Thai red curry paste, soy sauce, chicken stock, fish sauce and sugar. Stir and bring to the boil, then tip in the rice. Reduce the heat to low then stir, cover and simmer for 10 mins.

Step 7

Pour in the coconut milk then cover and simmer for another 10 mins or until the rice is cooked and has absorbed almost all of the liquid.⁣⁣⁣ Add an extra splash of water if necessary.

Step 8

Meanwhile, thinly slice the red chilli, roughly chop the coriander and cut the lime into wedges for garnish.

Step 9

Divide the rice between bowls and scatter over the chilli and coriander. Serve with prawn crackers.