Thai Panang Curry

Step 1

Put the brown rice on to cook (1 ½ c rice + 3 c boiling water).

Step 2

Cook the onion in a little water until soft, then add the garlic and curry paste for a few minutes until caramelised. Add carrot and cook for a minute, then add capsicum, broccoli, coconut milk, ½ cup of water, beans including their brine, and pop the lid on for a few minutes to steam. Add remaining ingredients except lime juice for a few minutes until heated through and sauce has thickened a little. Stir through the lime juice and turn off the heat (add extra chilli/salt here if desired).

Step 3

Serve the curry on brown rice, topped with fresh coriander and lime wedges, and a pile of crunchy sliced white cabbage on the side.