Add all ingredients to a food processor or a blender (a hand-held blender also works well) and blitz until smooth
For the rice:
Heat up oil in a large pan
Add curry paste and lemongrass and fry for a few minutes until fragrant
Add the rice and fry for a few minutes until rice becomes translucent
Add the stock cube, salt + pepper, agave syrup, coconut milk, edamame beans and baby corn, along with enough water to just cover and mix well
Bring to the boil, and once boiling, turn down the heat, and keeping the lid firmly on, cook on a low heat for 15 minutes
Once turning off the heat, let the rice sit for 5-10 minutes before serving
Leftovers keep well covered in the fridge for up to a couple of days. Reheat in a frying pan on a low heat with a lid or in the microwave
Notes
*Leftover curry paste keeps well in the freezer **If you can't get hold of lemongrass, substitute with the juice and zest of half a lemon instead. If your shop-bought curry paste already has lemongrass in it, there's no need to use it ***Add more coconut milk for a richer flavour