Ginger and Peanut Sweet Potato Curry

While the sweet potato cooks, boil a full kettle. Rinse the brown rice in a sieve.

Pour the boiled water (2p: 375ml / 4p: 750ml) into a medium saucepan with 1/4 tsp salt and bring back to the boil on high heat. Add the rice, then reduce the heat to low. Cover with a tight-fitting lid and cook for 20-25 mins.

Once cooked, drain in a sieve.

In the meantime, trim the pak choi, then thinly slice widthways. Halve the red chilli lengthways, deseed, then finely slice.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all).

Crush the peanuts in the unopened sachet using a rolling pin. 

Heat a large frying pan on medium-high heat with a drizzle of oil.

When hot, add the red Thai style paste, ginger puree and half the red chilli to the pan, stir to combine.

Pour in the coconut milk, vegetable stock paste and water ((2p: 75ml / 4p: 150ml)). Add in the sliced pepper and simmer until the sauce has reduced slightly and the pepper is starting to soften, 4-5 mins.

Add the pak choi and half the peanuts to the pan and cook until the pak choi softens slightly, 2-3 mins.

Season with salt and pepper. Add a splash of water if the sauce looks too thick.