Thai Vegetable Stir Fry with Coriander Rice

Difficulty (1-5): 3

Prep Time:

Cooking Time:

Serves: 4

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  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.


Why not try with Tilda’s Coconut Chilli and Lemongrass or Sweet Chilli and Lime varieties in this recipe


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

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