Wash and drain the rice 3 times. Set aside.

Heat the oil in a paella pan or a large deep frying pan. Add the garlic for a few seconds or until fragrant, then add the onions. Cook until soft and translucent.

Add the turmeric powder and fish sauce and cook for about a minute.

Add the chicken, skin down (if applicable) and increase the heat to medium-high. Cook until browned on each side.

Stir in the coconut milk. If using canned coconut milk, add a little water in the can and swirl it to get those that are left on the sides of the can. Add this to the pan. Bring to a boil. Cook for 1 minute.

Stir in the rice, reduce heat to low-medium. Cook for 20 minutes. Stirring occasionally to spread the mixture evenly.

Add the carrots and red pepper. Cover. Cook a further 20 minutes or until rice is tender. A crust will be forming at the bottom of the pan, that is ok. Add more water if need be.

Add the peas and raisins (if using) on the top. Cook for a further 5 minutes or until everything is cooked through.

Remove from heat and rest, covered for about 10 minutes.

Season with sea salt flakes and top with sliced hard-boiled eggs.

Serve with wedges of lemon.