Thai Vegetable Stir Fry With Coriander Rice

Name: Thai Vegetable Stir Fry With Coriander Rice
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 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)

Try our vegetarian Thai stir fry, straight out of the Tilda Kitchen. For a twist, why not try with Tilda’s Coconut, Chilli and Lemongrass Steamed Basmati

16 - 30 Minutes
Easy
Serves 4

This recipe uses:

Lime and Coriander Basmati Rice

Where to buy

Thai Vegetable Stir Fry With Coriander Rice

Ingredients

2 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)

How to make Thai Vegetable Stir Fry With Coriander Rice

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