Super quick to make, filling and full of flavour. If you want to make this dish vegetarian, replace the fish sauce with a salt to taste.
250 g Jasmine or basmati rice
2 tbsp vegetable oil
1 onion, diced
2 fat cloves garlic, minced
4 cm ginger, cut into matchsticks
90 g jar of red curry paste
600 g mixed stir fry vegetables
200 g mushrooms, cut quartered
400 ml coconut milk
400ml vegetable or chicken stock
1 tbsp fish sauce
1 tbsp brown sugar
1 lime, quartered
Coriander leaves to garnish
Cook the rice to the pack instructions. Steaming or in water is fine (this will take 10-12 minutes)
In a wide deep frying pan or wok, heat the oil and sauté the onions for 5 minutes then add the ginger and garlic and cook for a couple more minutes. Stir in curry paste and cook for 1 minute. Turn the heat up, add all the vegetables stir fry for a couple of minutes
Add coconut milk, stock, fish sauce and sugar. Leave to simmer for a few minutes.
To serve, divide the rice between 4 bowls, add the vegetables and plenty of broth. Serve with lime and a garnish with coriander leaves.
- 250 g jasmine or basmati rice
- 2 tbsp vegetable oil
- 1 onion sliced
- 2 cloves garlic minced
- 4 cm ginger cut into matchsticks
- 90 g jar red curry paste
- 600 g mixed stir fry vegetables
- 200 g mushrooms quartered
- 400 ml coconut milk
- 400 ml vegetable or chicken stock
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime quartered
- coriander leaves to garnish
Instructions
- Cook the rice to the pack instructions. Steaming or in water is fine (this will take 10-12 minutes)
- In a wide deep frying pan or wok, heat the oil and sauté the onions for 5 minutes then add the ginger and garlic and cook for a couple more minutes. Stir in curry paste and cook for 1 minute. Turn the heat up, add all the vegetables stir fry for a couple of minutes
- Add coconut milk, stock, fish sauce and sugar. Leave to simmer for a few minutes.
- To serve, divide the rice between 4 bowls, add the vegetables and plenty of broth. Serve with lime and a garnish with coriander leaves.
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