Peel and finely slice the garlic. In a saucepan on medium-high heat, add a drizzle of oil. Once hot, add the garlic and Thai red curry paste, cook for 30 secs. Then add the chicken thighs and stock. Bring to the boil, turn the heat down to medium and simmer for 15-20 mins until the chicken is cooked.

Meanwhile, trim and finely slice the chilli and spring onion. Pick the mint leaves and coriander leaves. Finely slice the coriander stem. Trim the cucumber, halve and slice into thin half moons. Trim the baby gem and separate the leaves.

Transfer the cooked chicken onto a clean board or plate and shred using 2 forks. Keep the poaching liquid on the heat, turn it up to high and reduce by ¾ , 10-15 mins.

Cook the rice according to package directions.

Add the chicken into a large bowl with the poaching liquid, coriander stem, some coriander and mint leaves (reserving a few for garnish), spring onion, chilli and toasted sesame seeds. Season with fish sauce and lime juice. Toss together until evenly mixed.

Share the rice between your bowls. Top with the chicken mixture and serve with cucumber, baby gem leaves, reserved mint, coriander and lime wedges.