Bring a large pot of water to the boil then add ¼ tsp of salt. Rinse the brown rice under water then rapidly boil it for around 25 mins. Once the rice is soft enough to eat, drain it and keep it to the side. Tip: You need your water to be rapidly bubbling in order to shorten the cooking time.

Peel the sweet potato and chop half of it into (roughly) 2cm chunks. Roughly chop the peanuts. Cut the broccoli into florets. Roughly chop 3 tbsp of Thai basil leaves.

Heat 2 tsp of oil in a non-stick frying pan on medium heat. Once warm, add the Panang curry paste and cook for 1 minute to develop the flavour. Once it has become fragrant add the coconut milk and stir.

Add the sweet potato with ¼ tsp of salt. Leave to simmer gently for 15 mins on medium-low heat.

Add in the baby corn and broccoli florets and continue to simmer for 5 mins. The corn should have a little bit of bite left in it when it is cooked.

Stir the Thai basil through the curry along with half the peanuts. Tip: If you aren’t keen on the taste of Thai basil, simply put less in! Taste for seasoning and add a bit more salt if you need to.

Serve your curry on a bed of brown rice and top with your remaining chopped peanuts. Tip: You can add a bit more chopped basil for garnish too.