Ingredients: (serves 4)

• 1 ¼ cups black rice, rinsed until water runs clear

• 2 ½ cups of water

• 2 tbsp red curry paste

• 2 tbsp smooth peanut butter

• 1 tbsp coconut aminos seasoning (optional)

• Spray oil

• 400g free range skinless chicken breast, sliced in chunks

• 400ml can of coconut milk

• 3 courgettes, diced

• 1 cup green beans, topped and tailed

• 4 cups baby spinach leaves

• ¾ cup frozen peas

• Fresh coriander leaves, to serve

 How to make:

1. In a large saucepan combine rinsed rice and water.  Set over a high heat and bring to the boil.  Reduce heat, cover and simmer for 25 minutes. Remove from heat and let stand, covered, for 10-15minutes.  Fluff rice with a fork before serving.

2. While rice is cooking, in a small bowl combine curry paste, peanut butter, coconut aminos and brown sugar.  Mix well and set aside.

3. Heat a heavy-based pan to medium-high heat and spray with oil.  Add chicken and cook, stirring for 5 minutes.  Add curry paste mixture and stir to combine.  Add coconut milk and bring to a simmer.

4. Add courgettes and beans and cook, stirring, for 5-10 minutes, until liquid is reduced and chicken is cooked though.  Add spinach and peas and cook for 1 minute.

5. Serve curry with rice, topped with coriander leaves.

Adapt it: You could serve with brown rice instead of the black rice.