Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan, add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.
Heat the oil in a pan. Add the curry paste and water, mix well. Add the onion and Romanesco, sauté for approx. 3 mins. Pour in the coconut milk, season with salt, cover and simmer for approx. 15 mins., stirring occasionally. Plate up the curry, serve with the rice.