Thai vegetable stir fry with coriander rice

    15 min

    A fresh and crunchy stir fry with lots of gorgeous Thai flavour, served with lime and coriander steamed rice.

    1 person made this

    Serves: 4 

    • 2 (250g) packs Tilda Lime and Coriander Steamed Basmati Rice
    • 1 tablespoon veg oil
    • 250g button mushrooms, halved
    • 100g soya beans
    • 175g baby corn, halved
    • 1 red pepper, sliced into long strips
    • 2 tablespoons Thai green curry paste (60g)
    • 2 pak choi, sliced (235g)
    • 160ml can coconut cream
    • 2 teaspoons Thai fish sauce
    • 2 teaspoons toasted sesame seeds (optional)

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and pepper for 3-4 minutes.
    2. Add the curry paste and fry for 2-3 minutes.
    3. Stir in the pak choi, coconut cream and fish sauce, simmer for 1-2 minutes.
    4. Meanwhile, cook the rice according to the pack instructions and garnish with the sesame seeds if using.
    5. Serve with the vegetable stir fry.

    See it on my blog

    Tilda Rice Recipes

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