Fragrant Red Thai Vegetable Curry

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Peel and finely slice your brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into thin strips

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of your vegetable oil over a medium heat

Add your sliced onion to the pan and cook for 2-3 min, or until starting to soften

Once the onion has softened, add your chopped pepper to the pan and cook for 2-3 min further or until starting to soften

Boil a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and your vegetable stock mix in 250ml [325ml] [425ml] boiled water

Add your soy sauce and a pinch of sugar – this is your coconut stock

Cut your lime[s] in half

Add your red Thai curry paste to the pan with the chopped ginger, chopped garlic and your ground paprika and cook for 1 min or until fragrant

Add the coconut stock and your mangetout to the pan and cook, covered, for 5 min or until starting to thicken

Add the cooked butternut squash to the pan and cook, uncovered, for a final 3-4 min, or until the sauce has thickened and the mangetout has slightly softened

Remove from the heat, add the juice of half the lime[s] – this is your fragrant red Thai vegetable curry