There are so many lovely flavours associated with Thai foods. Here’s a quick and easy recipe that’s great for a mid-week supper. If you’re a vegetarian you don’t have to miss out because you can substitute a soy-mince for the meat.
Cook the rice in a pan of boiling water for about 15 minutes or according to the packet instructions.
Meanwhile, heat the oil in a pan and cook the onion for 3-4 minutes until golden. Stir in the garlic and red pepper and cook for 4 minutes, then add the mince and chilli powder and cook for 2-3 minutes until well browned. Stir in the stock, bring to the boil and simmer for 5 minutes.
Blend the cornflour with 1 tbsp of water and the soy sauce until smooth, add to the pan and stir until slightly thickened; season and stir in the basil leaves. Drain the rice and spoon onto plates, top with the Thai mince and serve with a scattering of fresh basil leaves.
- 250g long grain or Thai fragrant rice
- 1 tablespoon vegetable oil
- 1 onion, halved and sliced
- 1 garlic clove, chopped
- 1 red pepper, cored, seeded and roughly chopped
- 450g pork or turkey mince
- 1⁄2 teaspoon chili powder
- 175ml chicken stock
- 2 teaspoons cornflour
- 2 tablespoons dark soy sauce
- 50g fresh Thai basil leaves, plus extra to garnish
- salt & freshly ground black pepper