Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the courgette, then halve lengthways. Slice into 1cm wide half moons. Trim the green beans and chop in half. Zest and halve the lime. Roughly chop the peanuts.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice, star anise and 1/4 tsp salt. Cover with the lid and bring to the boil on medium high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a large frying pan on medium heat (no oil). Once hot, add the peanuts and dry-fry until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, pop them into a small bowl and set aside.

Pop the (now empty) pan back on medium heat with a drizzle of oil. Add the onion and stir-fry until soft, 3-4 mins. Add the ginger puree and yellow Thai style paste along with a pinch of sugar (if you have some). Stir-fry for 1 min more. Add the green beans, pepper and courgette, then stir-fry until starting to soften, 3-4 mins. Stir in the coconut milk, water for the sauce (see ingredients for amount) and veg stock paste. Reduce the heat and simmer until the curry has thickened and the vegetables are tender, 4-5 mins.

When the curry is cooked, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if needed. Remove the star anise from the rice, fluff it up with a fork then stir through the lime zest.

When everything is ready, serve the rice in bowls with the Thai style veggie curry on top. Finish by sprinkling over the toasted peanuts. Enjoy!