Malaysian-Style Coconut Meat-Free Chick’n With Rice

Rinse the rice until the water runs mostly clear. Slice the meat-free chicken-style pieces if needed, slice the red pepper and chilli, trim the green beans, chop the garlic, grate the ginger and prepare the lime, coriander and spring onions.

Add the rice to a saucepan with water according to the packet instructions. Bring to the boil, reduce the heat, cover and simmer until tender and the water is absorbed. Remove from the heat and keep covered.

Heat the cooking oil in a large frying pan or wok over medium-high heat. Add the garlic and ginger and cook briefly until fragrant. Add the meat-free chicken-style pieces, red pepper and green beans and stir-fry for 3–4 minutes until lightly browned.

Stir in the curry paste and cook for 1 minute. Pour in the coconut milk, then add the soy sauce, lime zest and juice and brown sugar. Stir well, bring to a gentle simmer and cook for 2–3 minutes until the sauce begins to thicken.

Continue simmering until the vegetables are tender and the meat-free chick’n is piping hot. Taste and adjust with extra lime juice, soy sauce or sugar if needed. Stir through most of the coriander and half the spring onions.

Fluff the rice with a fork and divide between bowls or plates. Spoon over the Malaysian-style coconut meat-free chick’n and vegetables. Garnish with the remaining coriander, spring onions and chilli, and serve with lime wedges.