Thai Style Butternut Curry



Peel and dice butternut, onions and red pepper into bitesize chunks. Heat some oil in a thick bottomed and gently fry the onions with some garlic, add the butternut and Thai red curry mix, cook for a few minutes. Add red peppers, trimmed fine beans and coconut milk, bring to a simmer and cook until veg is tender. In the meantime cook your rice by adding 2 parts jasmine rice to 2.75 parts cold coconut water with a pinch of salt and star anise, bring to the boil without a lid and then reduce temperature, cover with a lid and cook for 8 minutes. Turn off the heat and leave to stand for 5 minutes, keeping the lid on at all times. Once ready to serve remove lid and star anise and fluff rice with a fork. Char some sweet corn in a non stick frying pan until it blackens slightly. Pop the rice into a mould and turn out onto a plate, serve with the curry and garnish with charred sweetcorn, sliced red chillies, chopped coriander and warmed naan bread