• Finely chop garlic. 
• In a medium saucepan, heat a drizzle of olive oil 
over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add 
jasmine rice, the water (for the rice) and a 
generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so  
don't peek!

• Meanwhile, roughly chop Asian greens.
• Thinly slice zucchini into half-moons.
• Remove centre veins from makrut lime leaves (see 
ingredients), then very finely chop.
• Thinly slice long chilli (if using) and spring onion.
TIP: The makrut lime leaves are fibrous so you want to 
cut them into small pieces!

• When rice has 10 minutes remaining, heat a large 
frying pan over medium-high heat with a drizzle of 
olive oil.
• When the oil is hot, add green vegetable gyozas, 
flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add the 
water (for the gyoza) (watch out, it may spatter!) 
and cover with a lid (or foil).
• Cook until water has evaporated and gyozas are 
tender and softened, 4-5 minutes.
• Divide between serving bowls and cover to  
keep warm. 

• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil.
• Cook zucchini until tender, 4-5 minutes.
• Add green Thai curry paste and makrut lime 
leaves and cook until fragrant, 1 minute. 

• Stir in coconut milk, stock concentrate, the water 
(for the soup) and vinegar and bring to the boil.
• Add Asian greens and baby spinach leaves, stirring 
until wilted and combined, 1-2 minutes. Season to 
taste with salt and pepper.

• Pour fragrant green curry over veggie gyozas.
• Plate up rice. 
• Sprinkle long chilli and spring onion over soup and 
rice to serve. Enjoy!