Give the rice a really good wash, drain well and chuck it into a saucepan.
Whisk together the red curry paste, fish sauce, lime juice, boiling water and coconut milk. Pour over the rice and pop in the chicken. Bring to the boil, cover and cook on low for around 25-30 minutes or until the chicken is cooked through and the rice tender. You will get a lovely bit of crispy rice on the bottom.
Remove the chicken from the rice, cover and set to once side. Fork though the rice and the cover the pan. Let it stand for 5-10 minutes (whatever you can spare) to fluff up and fork again. Check the seasoning and add more fish sauce to taste.
Slice up the chicken and serve it with bowls of rice. Have loads of spring onions, smashed peanuts, coriander, lime wedges, dark soy sauce and chilli oil to serve.