I cooked this tonight, and Jo declared it a triumph, so I thought I'd share. Prep time: 10 minutes. Cook time: 15 minutes. Ish. Good for doing at the end of a long day. Simple, smells great in the cooking, and it's brilliant comfort food. I love the smell of cooking basmati rice, too.

2 chicken breasts, diced
1 bunch spring onions (scallions) split down the middle and chopped
1 red bell pepper, julienned
1 good handful fresh coriander, chopped
400ml coconut milk
1 dsp Thai fish sauce
1 green chilli, seeded and finely chopped
Juice of 2 limes
1 mug basmati rice

Start the rice: 3 parts water to 1 part rice by volume. Put a lid on the pan. Use well-salted water. When the water is hot, but not yet boiling, get started on the stir frying. As if by magic, your rice will be ready just as your chicken is.

In a hot wok, stir fry the chicken until it's getting some colour on all sides. This will take five or so minutes, but use your judgement. Toss in the bell pepper, spring onion and green chilli. I recommend using the bigger chillis because they're not as fierce and add some nice colour.

Stir fry for about 3 minutes. Add the coconut milk, fish sauce and half the lime juice. Save the rest.

Stir your rice.

It'll go a lovely colour now, and the smell of the coconut and lime will be entrancing.

Allow to simmer for a minute or two and potentially thicken a bit - especially if you made your coconut milk from a block of creamed coconut and overestimated the water.

If you taste now, it'll be a bit sharp but fear not.

Have a look at your rice. It should be just about cooked and looking fluffy.

Add the coriander and simmer for a minute or two. The fragrance of the coriander will balance the sharpness of the lime, whilst the coconut and chilli will achieve their own equilibrium.

Drain the rice and serve up.

Drizzle a bit of the lime juice over the rice and chicken. Don't go overboard - fresh lime juice is really, really sharp. Less is more.

Eat.