Make the Curry Paste: Add the fresh coriander, including the stalks, basil, lime juice, onion, garlic, peeled ginger, curry powder, ground cumin, chilli powder, salt, and pepper to a food processor or blender. Blend until the mixture becomes smooth. A hand-held blender can also be used. Heat the Oil: Place a large pan over the heat and add the coconut oil. Allow the oil to heat before adding the remaining ingredients. Cook the Curry Paste and Lemongrass: Add 3 tablespoons of the prepared curry paste and the roughly chopped lemongrass to the hot oil. Fry for a few minutes, until the mixture becomes fragrant. Toast the Rice: Add the uncooked Thai Jasmine rice to the pan. Fry for a few minutes, stirring with the curry mixture, until the rice becomes translucent. Add the Remaining Ingredients: Add the vegetable stock cube, salt, pepper, agave syrup, coconut milk, edamame beans, and halved baby corn. Pour in enough water to just cover the ingredients, then mix everything well. Bring to the Boil: Bring the mixture to a boil.
Cook the Rice: Once boiling, reduce the heat to low and immediately cover the pan firmly with the lid. Cook on low heat for 15 minutes.
Rest Before Serving: Turn off the heat and leave the rice covered for 5–10 minutes before serving.
Store and Reheat Leftovers: Keep any leftovers covered in the refrigerator for up to a couple of days. Reheat gently in a frying pan over low heat with a lid, or warm in the microwave.
