To cook brown rice, rinse in water once, drain and place in a pressure pan with twice the quantity of water. Cover the cooker with its lid and the whistle and keep flame on high. After one whistle, lower flame to Sim and cook for 12 minutes. Turn off the flame and allow to cool and pressure to drop. After opening cooker, fluff up grains with fork. If any extra water is leftover in the cooker, unabsorbed by the rice, using a colander, drain it in a bowl and add this to the curry
To prepare curry, in a wide pan, heat 1 tsp oil. Saute the onion and garlic for 1 minute on medium heat
Add all other vegetables, stir on high flame for 1 minute. Add 1/4 cup water, pinch of salt, cover and cook until nearly tender
Add the red curry paste and stir well for 30 seconds - 1 min
Add the coconut milk and bring to a simmer, adding a little water to thin the curry if too thick
To prepare topping, add 1 tsp oil in a pan. Add sesame seeds and garlic and stir for few seconds, until sesame seeds start popping. Add finely chopped greens and stir until wilted. Season with a little sprinkle of salt and pepper
To assemble curry bowl**, in a large bowl, serve the rice to one side. Ladle the curry on the other side and some over the rice
Top with sautxe9ed greens with sesame seeds, roasted peanuts and spring onion juliennes
Before eating, stir it all together with a fork and tuck in.