Method
Step 1
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.
Step 2
Place a frying with a few glugs of vegetable oil on medium heat. Sauté the onion for about 4 minutes until soft and then add the mushrooms, salt and pepper and cook for a few more minutes until the mushrooms start to brown. Now stir in the Thai green curry paste (use less if you prefer it milder) and cook for about a minute. Add the coconut milk, broccoli and baby corn and stir. Turn the heat down and simmer gently for about 5 minutes until the vegetables are cooked to your taste (we like them slightly crunchy). Just before serving, stir in the fresh basil.
Step 3
Divide the rice between the bowls and then spoon the Thai green curry on top.