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.
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Ingredients
- 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.
Nutrition
Calories: 581kcalCarbohydrates: 78gProtein: 16gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 573mgPotassium: 1114mgFiber: 7gSugar: 11gVitamin A: 4491IUVitamin C: 145mgCalcium: 161mgIron: 6mg
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