Dinner: Thai Green Curry & Jasmine Rice

While the rice is cooking, cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the coriander. Slice the lemon into wedges. Cut the chicken breast into 1cm strips. In a small bowl, combine 1 tbs of Thai green curry paste, 2 tbs of coconut cream, the soy sauce, sugar, a good squeeze of lemon juice and a drizzle of olive oil. Mix well and set aside until it's time to pack lunch.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken in batches with a pinch of salt and pepper and cook, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate.

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild! Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccoli and cook, stirring, until softened, 3-4 minutes. Add the remaining Thai green curry paste (see ingredients) and cook until fragrant, 1 minute. Reduce the heat to medium and add the remaining coconut cream (see ingredients). Simmer until the veggies are just tender, 6-7 minutes. Reserve two portions of the chicken (about 1 cup) for lunch and stir the remaining chicken (plus any resting juices) through the curry. Season to taste. TIP: Reduce the heat to low and stir through a splash of water if the curry is too thick.

Divide the jasmine rice between bowls and top with the Thai green chicken curry. Sprinkle with some of the coriander (keep the rest for lunch!) and squeeze over the juice from the remaining lemon wedges.