Categories: February

Ingredients

• 225g jasmine rice
• 1 courgette, cut into thin sticks
• 120g thin French beans, trimmed and cut into lengths
• 250g bunch asparagus, woody ends trimmed, then halved lengthways
• 75g frozen peas
• 1 small carrot, cut into thin strips
• 2 tbsp vegetable oil
• 1 tbsp Thai green curry paste
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• small knob of fresh ginger, grated
• 150g mushrooms of your choice
• 1 tbsp Thai fish sauce
• 1 tbsp light soy sauce
• handful of basil leaves
• 6 spring onions, sliced on the diagonal

Directions

1. The day before, cook the rice in a saucepan of boiling, salted water, according to packet instructions and drain well. Allow to cool, then cover and refrigerate overnight.

2. Blanch the courgette, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain and refresh under cold water. Set aside.

3. Heat the oil in a wok over a high heat, then add the curry paste and stir-fry for a few seconds. Add the onion, garlic and ginger, and cook for 1 minute. Add the mushrooms and cook for 3-4 minutes. Add the blanched vegetables and cook for 2-3 minutes or until just tender. Add the rice and heat through thoroughly, then stir in the fish and soy sauces, basil leaves and spring onions.

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