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Home > Recipes > Thai Vegetable Stir Fry With Coriander Rice

Thai Vegetable Stir Fry With Coriander Rice

  • 16 - 30 Minutes
  • Easy
  • Serves 4

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




  • 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)



  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.