Red Thai Inspired Curry with Tender Veg, Zesty Rice and Peanuts

Updated at: Wed, 16 Aug 2023 20:11:37 GMT

Step 1

Boil a half-full kettle. Zest the lime. Juice one half and cut the other half into wedges. Pour the boiled water (see pantry) into a medium saucepan. Add the lime zest and 1/4 tsp salt, then bring back to the boil on high heat. Add the rice and reduce the heat to low. Cover with a tight-fitting lid and cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side until ready to serve (the rice will continue to cook in its own steam).

Step 2

Prep the Veg

Step 3

2 While the rice cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Cut the baby corn into 2cm thick rounds. Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways. Crush the peanuts in the unopened sachet using a rolling pin.

Step 4

Start the Curry

Step 5

3 Heat a large frying pan on medium-high heat with a drizzle of oil. When hot, add the bell pepper and red Thai style paste, then cook until fragrant, 1 min.

Step 6

Add the Sauce

Step 7

4 Stir the coconut milk, vegetable stock paste, Thai style spice blend and water (see pantry) into the pan. Then add the pak choi and baby corn. Cook until they start to soften, 2-3 mins, stirring occasionally. Simmer until the sauce has thickened slightly and the veg is tender, 3-4 mins.

Step 8

Simmer

Step 9

5 Add the lime juice to the curry, then stir to combine. Season with salt and pepper. Fluff the rice up with a fork.

Step 10

Serve

Step 11

6 Share the zesty jasmine rice between your bowls and top with the red Thai inspired curry. Scatter over the peanuts and serve with a lime wedge for squeezing over.

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