Trim the roots and dry ends off the spring onions. Separate the white and green parts, thinly slicing the green parts and setting them aside for later. Roughly chop the white parts. Trim the courgette and chop it into small chunks. Scrub the carrot and slice it into thin rounds (no need to peel it unless you want to).

Peel and finely chop the garlic and ginger. Finely chop the coriander stalks (save the leaves for later). Pop the cashews into a mortar and pestle and roughly crush them (you can use a bowl and the end of a rolling pin or the bottom of a jar to crush the cashews, or chop them if that's easier).

Fill your kettle and boil it. Rinse the rice under cold water and tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover and bring to the boil, then turn the heat down and simmer for 8 mins, till the rice has absorbed all the water. Take the pan off the heat and set aside for 5-6 mins, lid on, to steam the rice and finish cooking it. The rice will keep warm in the pan.

While the rice cooks, warm 1 tbsp oil in a deep frying pan or wok on a medium-high heat. Add the courgette, carrot and the white spring onions. Add a pinch of salt and stir fry for 5 mins, till the veg start to soften. Stir in the garlic, ginger and coriander stalks, along with 1 tbsp Thai green curry paste. Stir fry 1 min.

Crumble both the coconut cream and half the stock cube into the pan. Tip in the cashews. Pour in 400ml hot water from the kettle and stir well. Bring to the boil, then reduce to a gentle simmer and cook for 10 mins.

When the curry has cooked for 10 mins, add the green spring onion tops and sir in the crab meat. Warm everything through for 2-3 mins.

Grate the lime zest into the curry and squeeze in the juice. Taste and add more salt if needed. Fluff up the rice and divide it between 2 warm bowls. Top with the crab curry, and serve garnished with the coriander leaves.