First make the curry paste. Put all the ingredients for it into a food processor with 1–2 tablespoons oil plus a pinch of salt and pepper and blitz until smooth.
Place a large frying pan or wok over a medium-high heat and add a tablespoon of oil. When hot, add the curry paste and stir over the heat until aromatic (about 2 minutes).
Add the rice to the pan, stir well and cook for 4–5 minutes, until the rice is heated through. If necessary, add another dash of oil to prevent the rice from sticking to the pan. Taste and adjust the seasoning as you wish.
Transfer to a serving bowl and serve immediately with lime wedges.
HOW TO STIR-FRY
Tossing the contents of a pan with a smooth flick of the wrist doesn’t just look good – it means you can stay in control and keep things cooking evenly. The secret is to push the pan away from you and sharply pull it back. Push away, pull back, push away, pull back. It will take a little practice, but it’s a skill that’s definitely worth perfecting.