with fragrant jasmine rice
This Thai red curry is a spicy, creamy and wonderfully fragrant dish featuring an array of different flavours. Full of healthy veg and paired with aromatic rice, it also happily happens to be completely plant-based.
Allergens
Utensils
Tags
Cauliflower
1 unit(s)
Thai Style Spice Mix
1 sachet(s)
Jasmine Rice
150 grams
Bell Pepper
1 unit(s)
Pak Choi
1 unit(s)
Lime
0.5 unit(s)
Coriander
5 grams
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Soy Sauce
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Cut the cauliflower into florets (like small trees). Halve any large florets.
- Pop the cauliflower onto a lined baking tray and drizzle with oil. Season with salt and sprinkle on the Thai style spice mix.
- Use your hands to rub the seasoning all over. Arrange in one layer and roast until soft and golden, 20-25 mins.
- Meanwhile, add 300ml cold, salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice, cover with the lid and bring to the boil on medium-high heat.
- Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pot from the heat (still covered).
- Set to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- While the rice cooks, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Trim the pak choi. Separate the leaves and quarter widthways into roughly 2cm chunks.
- Zest half the lime (double for 4p) then cut into wedges.
- Roughly chop the coriander (stalks and all).
- Drizzle some oil in a large pot over medium-high heat.
- Fry the pepper until beginning to soften and colour, 4-5 mins.
- Stir in the red Thai paste to coat and cook for 1 min.
- Add the pak choi along with the coconut milk and 75ml water (double for 4p).
- Bring to the boil then lower the heat to medium-low.
- Let the curry simmer until the pepper is tender, 4-5 mins.
- When the cauliflower is ready, add it to the curry and stir to coat in the sauce.
- Remove from the heat and stir in the soy sauce. Season to taste with salt, pepper and a squeeze of lime juice.
- Fluff up the rice and stir in the lime zest and half the coriander.
- Share the rice between your bowls and top with the fragrant curry.
- Finish with a sprinkle of the remaining coriander.
- Serve the remaining lime wedges alongside for squeezing over.
534
kcal
Energy (kcal)
2235
kJ
Energy (kJ)
18.3
g
Fat
14.51
g
of which saturates
78.56
g
Carbohydrate
12.4
g
of which sugars
0
g
Dietary Fiber
14.05
g
Protein
0
mg
Cholesterol
4.08
g
Salt
