Fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

Meanwhile, trim the ends off the French beans and slice the beans in half.

Warm a deep frying pan on a medium-high heat for 1 min. When the pan is warm, drizzle in 1 tbsp oil and carefully add the pork escalopes. Fry for 2 mins on each side, then lift out onto a plate.

Place the pan back on the heat and add ½ tbsp of the Sumatran curry paste (it's spicy, but you can add more if you like). Fry for 30 secs then pour in the coconut milk and 100ml hot water from the kettle. Bring up to a bubble, then lower the heat. Pop the pork escalopes back into the pan and turn to coat in the sauce. Add the French beans and the baby leaf spinach and cook for 4 mins till the beans are tender, the spinach has wilted and the pork is cooked through. Check by cutting into the thickest part of one of the escalopes – there should be no pink.

While the pork and veg cook, finely grate the zest from the lime and cut the lime into quarters.

Taste the sauce and add more salt or some pepper if you think it needs it. Spoon the curry into warm bowls and serve with a scoop of fluffy rice. Top with the lime zest and serve with wedges of lime on the side.