Fill your kettle and boil it. Trim the roots and top 3cm off the spring onions, then roughly chop the white parts and set aside. Finely chop the green parts and set them aside in a bowl for later. Trim and halve the courgettes, then slice them into 1cm-thick half moons. Halve the pepper and scoop out any seeds and white pith, then roughly chop the pepper.

Tip the rice into a sieve, rinse under cold water for 1-2 mins then tip into a small pan with a lid. Pour in 200ml boiling water and add a pinch of salt. Place on a high heat, cover and bring to the boil. Turn the heat right down and very gently simmer for 25 mins till the rice has absorbed all the water. Take off the heat and let the rice sit in the pan for 5-10 mins to steam and finish cooking.

Place a deep frying pan or wok on a high heat for 1 min. Add the coconut cream and fry for 1-2 mins, stirring till it has melted and looks oily - it's ok if it looks split or curdled. Add the Thai curry paste and fry, stirring, for 2 mins. If it looks like it is cooking too fast, turn the heat down.

Add the spring onion whites, the courgettes and red pepper and fry, stirring often, for 5-6 mins till the veg just start to soften.

While the veg fry, finely chop the coriander stalks (keep the leaves for later). Finely grate the zest from the lime.

Stir the coriander stalks and lime zest into the veg. Crumble in the stock cube and stir to mix. Pour in 250ml hot water and bring to the boil. Turn the heat down a little and simmer for 5-6 mins, stirring every so often, till the veg are tender.

Add the spinach and the spring onion greens to the pan and stir to wilt them. Squeeze in the juice from the lime. Taste and add a pinch of salt if you think it needs it. Fluff the rice with a fork and divide between 2 warm bowls or plates. Top with the curry and garnish with the coriander leaves to serve.