Vegetarian Red Thai Curry and Jasmine Rice (AD)
This post has been sponsored by TILDA. All thoughts and opinions are my own.
We all love a curry night don’t we! There is something so special about a big bowl of curry taking centre stage on the dinner table, inviting all to dig in, and share the joy of eating together. Today’s recipe is an easy vegetarian red Thai curry, served with Jasmine rice, baby pak choi and a coriander, spring onion and chilly garnish. I bought a pack of Tilda Fragrant Jasmine 500g rice for this recipe – as Tilda is my go-to brand when it comes to specialty rice. I also like the 500g packaging which is ideal for small households or single professionals who love to try new recipes.
Today’s recipe is a fragrant and easy one – a vegetarian red Thai curry that makes you think of sunshine and gatherings with loved ones. I am using baby corn, sugar snap peas and red pepper as the main ingredients for the curry, along with a red Thai curry paste and the classic coconut milk. There’s quite a lot of spiciness and fragrance in the curry paste, so I’m only adding a bit of lemongrass, lime and coriander to bring out all the wonderful flavours. The garnishes are just as easy: Jasmine rice, steamed pak choi and a mini-salad of fresh coriander leaves, spring onion and chili. The recipe below is for 2-3 portions (depending on how hungry you are), but it can be scaled up quite easily. Top tip: double the quantities for the mini-salad – you can thank me later 🙂
The Tilda Fragrant Jasmine 500g rice is ideal for savoury Asian and Pan-Asian dishes, and it also makes a great rice pudding. It is very easy to cook – and it comes in a handy resealable packaging. Head over to Shopmium to get £1 OFF for your purchase.
Vegetarian Red Thai Curry and Jasmine Rice
- 100 g baby corn
- 100 g sugar snap peas
- 1 red pepper medium
- 125 g baby pak choi
- 2 tsp red Thai curry paste
- 1 can coconut milk (400g)
- 2 red chillies
- 2 spring onions
- 1 stem lemongrass
- 1 tsp fresh ginger grated
- vegetable oil
- fresh coriander
For the curry
- Heat one tsp of vegetable oil in a pan, and add the grated fresh ginger and a bit of fresh lemongrass (very finely chopped). Add 2 tsp of red Thai curry paste and cook for a minute.
- Add the baby corn, sugar snap peas and chopped red pepper, then pour over the coconut milk.
- Bring to boil and cook for 3-4 minutes on high heat
For the rice
- Add 120g Tilda Fragrant Jasmine rice to a pan of boiling water and simmer for 10-12 minutes on medium heat.
- Drain, cover and let stand for 3 minutes
For the garnishes
- Quickly fry the pak choy in a very hot pan, then add a splash of water, cover and let it stem for a minute. Season with salt, a bit of oil and lime.
- Mix a handful of coriander leaves with chopped spring onion and red chilli. Add a touch of salt and a bit of oil.