Go Green

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3 stars Serves 3

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Ingredients

  • 2 tbsp vegetable oil
  • 4 spring onions – thinly sliced
  • 1 garlic clove – thinly sliced
  • 125g carrots sliced
  • 1 medium courgette – sliced
  • 125g cauliflower florets
  • 400ml can coconut milk
  • 3 kaffir lime leaves
  • 2 tbsp green Thai curry paste
  • 140g shitake mushrooms
  • 80g sliced water chestnuts
  • 2 tbsp light soy sauce
  • 1 tsp Thai fish sauce
  • Handful of fresh basil leaves
  • 1 × 300g Tray of Ainsley Harriott Rice & Simple Thai Sticky Rice
  • Lime wedges to serve

Method

  • Heat the oil in a large pan and cook the spring onions and garlic for 2 minutes.

  • Add the carrots and courgette slice and stir fry for 5 minutes.

  • Add the cauliflower florets and stir in the coconut milk, lime leaves and curry paste then simmer for 10 minutes, stirring occasionally.

  • Add the shitake mushrooms and water chestnuts then cook for a further 5 minutes.

  • Stir in the soy sauce, fish sauce and fresh basil leaves.

  • Prepare the Ainsley Harriott Rice & Simple Thai Sticky Rice according to the instructions on the carton.

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