There are variations of this Cambodian chicken & spinach curry all over SE Asia, but this has a particular Cambodian flavour - a simple combination of turmeric, lemongrass and lime leaves, but with a rich coconut sauce. It takes no time so get the rice ready before you start cooking. serves 4

• a small onion, 4 cloves garlic & a thumb-sized piece of ginger

• 6-10 small red chillies

• 1 tbsp fish sauce

• 1/2 tsp salt (optional)

• 1 stalk lemongrass, very finely chopped

• 1 tsp shrimp paste

• 2 tsp brown sugar

• 1 tsp turmeric

• 400g tin coconut milk (or half a block with 300ml water)

• 2 tbsp dessicated coconut

• 10 dried lime leaves

• 2 tbsp vegetable/groundnut oil

• 2 chicken breasts, cut into thin strips

• 2 large handfuls fresh spinach (or more to taste)

• a squeeze of lime

• fresh coriander to serve

1. Mix the ingredients listed above, down to and including the lime leaves, to make a sauce.

2. Add the oil to a wok, bring to a medium heat and add the sauce. Cook until it starts to bubble and thicken (a couple of minutes).

3. Add the chicken and cook for a minute or two, then stir in the spinach and cook until wilted. If it looks too thick for your taste add a little water. Add a squeeze of lime juice to taste.

4. Check the chicken is cooked, then serve immediately with rice, scattered with coriander and with a wedge of lime on the side.