Thai Super Green Veggie Stew

A vibrant and quick cooking meal that relies on classic Thai flavours all cooked in one pot!

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. Heat a casserole pot over a high heat and add a little sunflower oil.
3. Add in the paste and stir-fry for 2-3 minutes until they release lots of great fragrant smells!
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. 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. 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.
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.

240g of basmati rice

1 tbsp of sunflower oil

1 sweet potatoes, peeled and diced in 1-2cm pieces

150g sugar snap peas

100g baby corn sliced in half

1 x 400g tin of coconut milk

2 tbsp of fish sauce

500ml of Water

A large handful of coriander, roughly chopped

6 spring onions, finely sliced

For the paste:

1 large thumb-sized pieces of ginger, peeled and roughly sliced

Zest of 2 limes & Juice of 1

3 garlic cloves

1 red chilli, deseeded

1 stalk of lemongrass

Frying pan with lid

Pestle & Mortar