Southern Thai-Style Meat-Free Chick'n Panang Curry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot 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, increase the heat to medium-high, add your meat-free chick'n and cook for 7-9 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