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The flavours here capture that essential flavour profile of Thai food, the contrast between the saltiness of fish sauce, acidity of lime and sweetness from sugar.
Place a large casserole pot over a medium high heat and add the oil.
Fry the curry paste, coriander stalks, garlic, ginger and chilli for 2-3 minutes until fragrant and aromatic. Add in the sweet potatoes and stir through to coat.
Pour in the vegetable stock, add the lemongrass and bring to a steady simmer- cook for 12 minutes.
Reduce the heat to low and stir through the sugar snap peas, coconut milk, brown sugar, fish sauce and lime juice and continue to cook for 5 minutes.
For the brown rice, add the rice and 500ml of cold water to a pot and stir through the lemongrass, ginger and sea salt. Place over a high heat and bring to the boil. Reduce the heat and simmer for 30 minutes or until the rice is tender and the water has evaporated. Remove the lemongrass and ginger and fluff up the rice with a fork. Cover with a lid and set aside.
Serve the stew with the rice and garnish with coriander and Thai basil.
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