Heat the oil in a medium pan over a high heat and brown the meat all over for 2-3 minutes, stirring regularly.
Meanwhile, crush the garlic and finely grate the ginger. Add them along with the curry paste and cook for 1-2 minutes more, stirring occasionally.
Meanwhile, tip the rice into a sieve and rinse it really well under cold water. Add to the pan with the coconut milk, 100ml (4 fl oz) of water, raisins and salt and pepper.
Cover with a tight fitting lid, bring to the boil and then turn it down to a very gentle simmer and leave to cook away for about 10-12 minutes until the rice is tender. Don’t be tempted to stir the rice in that time.
Meanwhile, roughly chop the spinach and slice the spring onions. Once the rice is tender, add these with half the coriander, heating everything through for a minute or two until the spinach is wilted.
Then serve with a scattering of the remaining coriander and the almonds over the top if liked.