GO GREEN - Serves 3-4
... with a top tasting Vegetarian Green
Thai Style Curry
Thai Style Curry
Ingredients
- 2 tbsp vegetable oil
- 4 spring onions - thinly sliced
- 1 garlic clove - thinly sliced
- 125g carrots sliced
- 1 medium courgette - sliced
- 125g cauliflower florets
- 400ml can coconut milk
- 3 kaffir lime leaves
- 2 tbsp green Thai curry paste
- 140g shitake mushrooms
- 80g sliced water chestnuts
- 2 tbsp light soy sauce
- 1 tsp Thai fish sauce
- Handful of fresh basil leaves
- 1 x 300g Tray of Ainsley Harriott Rice & Simple Thai Sticky Rice
- Lime wedges to serve
Method
Heat the oil in a large pan and cook the spring onions and garlic for 2 minutes.
Add the carrots and courgette slice and stir fry for 5 minutes.
Add the cauliflower florets and stir in the coconut milk, lime leaves and curry paste then simmer for 10 minutes, stirring occasionally.
Add the shitake mushrooms and water chestnuts then cook for a further 5 minutes.
Stir in the soy sauce, fish sauce and fresh basil leaves.
Prepare the Ainsley Harriott Rice & Simple Thai Sticky Rice according to the instructions on the carton.
TO SERVE: Serve with Thai Sticky Rice and lemon wedges.
