Ingredients

1. Halve the peppers, remove the cores and slice them as thin as you can. Peel and grate the ginger and garlic. Zest and juice the lime.
2. Boil the water in a large saucepan over a high heat. Add the vegetable stock pot and stir to dissolve. Add the rice and star anise. Cover with a lid and lower to a medium heat. Leave to cook for 10 mins and then remove from the heat. Leave to one side for another 10 mins.
3. Meanwhile in a small bowl mix the mango chutney with the mustard seeds, rice vinegar, ginger, garlic, a pinch of lime zest and the lime juice. Set aside.
4. Heat a frying pan over a medium heat and toast the coconut until golden, 2-3 mins. Be careful not to burn it! Transfer to a bowl, wipe out the pan with some kitchen paper and return to a high heat with a splash of oil.
5. When the oil is hot stir-fry the peppers until softened and browned, about 5-7 mins. Add the prawns and curry leaves and cook for another 3- 4 mins. Remove from the heat and pour the dressing into the pan.
6. Remove the star anise from the rice and fluff it with a fork. Stir in half the coconut.
7. Divide the rice with two plates, spoon the stir fry on top, drizzle over any leftover dressing and finish with the remaining coconut.