Fill your kettle and boil it. Tip the rice into a sieve and rinse under cold water, then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop a lid on the pan, bring to the boil and then turn the heat right down and very gently simmer for 8 mins till the water has been absorbed. Take the pan off the heat and leave the rice in the pan, lid on, for 4-5 mins to steam the rice and finish cooking it.

Meanwhile, slice the pork into strips around 1cm thick. Place a deep frying pan or wok on a high heat. Add ½ tbsp oil and the pork. Fry for 3 mins, turning halfway through, till browned.

While the pork fries, trim the roots and top 3cm off the leek. Halve it, rinse out any grit, and finely slice it. Lift the pork out of the pan and pop on a plate. Add another ½ tbsp oil and the leek to the wok. Season with a pinch of salt. Fry, stirring, for 2 mins. Fill and boil the kettle.

Return the pork to the pan. Add 1 tbsp Thai red curry paste and the peanut butter. Stir to mix. Pour in the coconut milk. Top up the pan with 200ml hot water from the kettle. Pop on a lid (or use a baking tray if you don't have a lid). Simmer for 5 mins.

While the curry simmers, separate the pak choi leaves. Finely slice the stalks and slice any large leaves. When the curry has simmered for 5 mins, add the pak choi stalks. Stir and cook, without the lid on the pan, for 2 mins to just soften the stalks. Add the leaves and cook for another 1-2 mins to just wilt them.

Taste the curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide between 2 warm plates or bowls. Top with the pork curry and serve.