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
Thai Style Spice Mix
2 sachet(s)
Jasmine Rice
150 grams
Bell Pepper
1 unit(s)
Pak Choi
1 unit(s)
Lemon
0.5 unit(s)
Coriander
5 grams
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Chilli
1 unit(s)
Vegetable Stock
1 sachet(s)
Miso Paste
1 sachet(s)
Broccoli
1 unit(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 broccoli into florets (like small trees). Halve any large florets.
- Pop the broccoli onto a lined baking tray.
- Toss with half the Thai style spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer and roast on the top shelf until soft and golden, 10-15 mins.
- Meanwhile, add 300ml cold, salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, 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 lemon (double for 4p) then cut into thick wedges.
- Roughly chop the coriander (stalks and all).
- Thinly slice the chilli. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the pepper until it begins to soften and colour, 4-5 mins.
- Add the miso paste, remaining Thai spice and the red Thai paste. Stir to coat and cook until fragrant, 1 min.
- Add the pak choi along with the coconut milk and stock.
- Bring to the boil then reduce the heat to medium-low.
- Let the curry simmer until the pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.
- When the broccoli is ready, add it to the curry and stir to coat in the sauce.
- Remove from the heat and season to taste with salt, pepper and a squeeze of lemon juice.
- Fluff up the rice and stir in the lemon zest and half the coriander.
- Share the rice between bowls and top with the fragrant curry.
- Finish with a sprinkle of fresh chilli and the remaining coriander.
- Serve the remaining lemon wedges alongside for squeezing over.
2381
kJ
Energy (kJ)
569
kcal
Energy (kcal)
19.6
g
Fat
14.7
g
of which saturates
87.3
g
Carbohydrate
13.6
g
of which sugars
0.3
g
Dietary Fiber
17
g
Protein
0
mg
Cholesterol
4.57
g
Salt
