Thai Green Vegetable Curry

Boil a kettle

Peel and chop the carrot[s] into bite-size pieces, discarding the root end[s]

Cut the broccoli into small florets and cut the stem[s] into bite-size pieces

Slice the mushrooms finely

Heat a wide-based pan with a matching lid (preferably non-stick) over a medium-high heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the carrots and broccoli stems (leave the florets for later), cover and leave to cook for approx. 5-8 min

Meanwhile, add the rice and 350ml [700ml] 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 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered

Remove the coconut cream from the sachet and chop roughly

Dissolve the chopped coconut cream and the stock cube[s] in 350ml [700ml] boiled water

Crumble the kaffir lime leaves into the stock - this is your coconut stock

Meanwhile, peel and finely chop (or grate) the ginger

Cut the chilli[es] in half lengthways (can't handle the heat? scrape the seeds out with a teaspoon and discard) then slice finely

Stir the curry paste, star anise, ginger and red chilli (cant handle the heat? Go easy!) into the carrot pan and cook for 1 min

Add the coconut stock to the pan and stir to dissolve the curry paste

Add the broccoli florets and sliced mushrooms

Cover and cook for a further 3 min or until the broccoli is cooked through

Meanwhile, chop the basil finely including the stalks, keeping a small handful of leaves aside for garnish

Fluff the cooked rice and stir in the toasted sesame oil and basil stalks