Thai Super Green Veggie Stew

Method

1. 1. In a mortar & Pestle pound the ginger, lime zest, green tops of Spring Onions, garlic, red chilli and lemon grass until it becomes a fine paste.
   
2. 2. Heat a casserole pot over a high heat and add a little sunflower oil.
3. 3. Add in the paste and stir-fry for 2-3 minutes until they release lots of great fragrant smells!
4. 4. Add the sweet potato, rice and stir fry for 2-3 minutes before lowering the heat and adding the coconut milk, fish sauce & 500ml water.
5. 5. Cook over a gentle heat for 10 minutes until the sauce has reduced a little and the sweet potato & rice are thoroughly cooked through.
6. 6. Just before the end of the cooking time, stir through the sugar snap peas and baby corn & lime juice. Once the peas are tender serve in deep bowls with a generous sprinkle of spring onions and coriander.

7. TOP TIP

   KITCHEN HACK: Use 2 tbsp of Thai green curry paste instead of making it.
   
   TECHNIQUE TIP: Turn down heat and stir continuously when adding coconut milk to prevent it splitting.
   

• Recipes
• Light Meals & Salads

Ingredients

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• METRIC

You'll Need