Rinse the rice until water runs clear

Place a pan on medium heat, add coconut milk, chicken stock and rinsed rice and mix to combine. (Top up with water if need be, the liquid level should be about an inch higher than the rice)

Add curry powder, thyme, if using and salt to taste. Mix everything together till well combined.

Reduce the heat and cook rice until rice is fluffy, tender and light. Once the rice is cooked, add the chopped chillies to the rice and stir in to combine. Take the rice off the heat and set aside

Stir fry the veggies and liver

Place a wok on medium-high heat, add vegetable oil and leave until hot, add mixed vegetables and chopped onions and stir fry till onions become translucent. This should be between 3-5 minutes. Add a pinch of curry, thyme and seasoning to the vegetables and stir together. followed by the fried livers and stir fry for another minute. Add sweet corn, stir together to combine and take it off the heat.

Place the cooked coconut rice back on medium heat, add the stir-fried vegetables and combine together. (You can use a wooden ladle for this job as it makes the job faster) at this stage of the cooking, you shouldn’t need to add water/stock to the rice. The remaining steam in the rice will do the job. Take the rice off the heat and serve with some lovely protein of choice. I love mine with spicy baked chicken and some fried plantain.

Can top it down with cool soft drink or fruit Juice