Vegetarian Red Thai Curry and Jasmine Rice
A fragrant red Thai curry served with Jasmine rice and a mini-salad
Servings: 2
Ingredients
- 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
Instructions
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.