Southern Thai-Style Meat-Free Chick'n Panang Curry

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked, then remove from the heat and keep covered until serving

Meanwhile, peel and finely slice your brown onion[s]

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

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

Once hot, add the sliced onion and pepper strips and cook for 4-5 min or until starting to soften

Boil a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, your vegetable stock mix and peanut butter in 250ml [350ml] [450ml] boiled water

Add your ground turmeric, a squeeze of lime juice and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your peanut stock

Cut the remaining lime into 1 wedge per person

Once the pepper and onion have softened, add your red Thai curry paste to the pan and cook for 1-2 min or until fragrant

Once fragrant, add the peanut stock and cook for 3-4 min further or until the sauce has thickened

Once the sauce has started to thicken, add your meat-free chick'n and cook for 5-9 min further or until warmed through

Season with a pinch of salt – this is your Southern Thai-style meat-free chick'n Panang curry

Tip: If the curry is looking a little dry, add a splash of water to loosen the sauce

Fluff the basmati rice with a fork and season with a pinch of salt