a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

c) Zest the lime (see ingredients for amount) and cut into wedges. Cut the baby corn into thirds.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the pepper and stir-fry until starting to soften, 3-4 mins. 

c) Stir in the garlic and Thai green curry paste. Fry for 30 secs.

d) Add the coconut milk (see ingredients for amount), vegetable stock paste and water for the sauce (see pantry for amount). Stir to combine.

a) Add the baby corn to the curry, then bring to the boil and simmer until thickened, 5-6 mins - the curry should still be slightly loose, but thick enough to lightly coat the back of a spoon or spatula.

b) Add a splash of water if it's a little too thick or simmer for 1 min more if you'd prefer it thicker.

a) Once your curry is ready, taste and season with salt and pepper if needed. Remove from the heat.

b) Stir through the peas and a squeeze of lime juice.

a) When everything's ready, fluff up the rice with afork and stir through the lime zest.

b) Share the zesty rice between your bowls and top with the veggie curry.

c) Finish with a sprinkle of black sesame seeds and serve with any remaining lime wedges for squeezing over.

Enjoy!