• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Once cooked, remove the pot from the heat.
• Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Place a large pan over high heat with a drizzle of oil.
• Once hot, fry the carrot until tender, 5-6 mins.
• Meanwhile, halve the baby corn lengthways. Stir the coconut milk (or shake the packet) to dissolve any lumps.
• Trim and thinly slice the scallion. Zest and quarter the lime.

• Reduce the heat of the pan to medium-high.
• Add the lemongrass paste and baby corn and fry until fragrant, 2-3 mins.
• Add the lime zest, coconut milk, stock, massaman paste, Thai spice and 75ml water (per 2P).
• Cover and simmer for 4-6 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
• Season to taste with salt and pepper. Add a splash of water if you feel it's too thick.

NOTE: Adding paneer? Chop into 2cm cubes. Season with salt and pepper and fry until golden all over, 5-8 mins. Remove from pan once cooked. Stir into sauce before serving.

• Divide the fragrant rice and curry between plates.
• Scatter sliced scallion and peanuts over the top.
• Finish off with a squeeze of lime juice.
• Serve any remaining lime wedges alongside.