Steamy, coconutty rice with delicious charred veggies. Freshened with lime juice. A lovely little dish.
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Serves
4
Bell Pepper
Mangetout
Spring Onion
Kaffir Lime Leaf
Ginger
Lemongrass
Soy Sauce
Cooked Coconut Rice
Coriander
Thai Basil
Chilli
Lime
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content.
Serves
4
Bell Pepper
Mangetout
Spring Onion
Kaffir Lime Leaf
Ginger
Lemongrass
Soy Sauce
Cooked Coconut Rice
Coriander
Thai Basil
Chilli
Lime
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Step 1.
Chop up all of your vegetables and add them into the wok. Fry them on a high heat until they begin to char. Matchstick your ginger and chop up 1 chilli and add this to your wok, followed by your Kaffir lime leaves. Next, grate your lemongrass into the pan and stir.
Step 2.
Add your rice and stir. Add your soy sauce, grate the zest of your lime into the wok and then squeeze the juice of the lime in. Chop up two thirds of the coriander and Thai basil and add this to the pan and give one final mix.
Step 3.
Garnish with the left over coriander, Thai basil, a squeeze of your remaining lime and your remaining chopped chilli over each dish. Then tuck into this deliciously simple dish.
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