Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, return to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan, lid on. The rice will stay warm in the pan.

While the rice cooks, scrub the sweet potatoes and chop them into small bite-sized chunks. Halve the red peppers and scrape out the seeds. Slice the peppers into thin strips. Pour 1 tsp olive oil into a large pan or wok and warm to a medium heat. Add the sweet potatoes and pepper strips with a pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till slightly softened.

Meanwhile, peel and finely chop the garlic cloves. Peel the ginger and finely grate or chop it. Separate the coriander leaves and stalks (save the leaves for later). Finely chop the stalks.

Stir 1 tbsp Thai curry paste, the chopped garlic, ginger and coriander stalks into the pan. Fry for 1 min. Crumble in the coconut cream and half the vegetable stock cube. Add 1 tbsp Worcester sauce to the pan and pour in 300ml boiling water. Stir and bring to the boil. Reduce to a simmer and cook for 10-15 mins, till the sweet potatoes are soft.

Have a taste of the curry sauce and add more Worcester sauce, salt and pepper if needed. Divide the rice and curry between 2 bowls. Top with coriander leaves and serve.