Pure and simple coconutty goodness.
Cooking Time (Included Prep Time): 20 mins
Be sure to use coconut rice as it really brings out all the flavours in this dish.
Feeds: 4 People
3 Peppers (Yellow and Red)
100g of Mangetout
5 Spring Onions
2 Kaffir Lime Leaves
Knob of Ginger
1 Lemongrass Stick
2 Tbsp of Soy Sauce
2 x Tilda Coconut Rice Pouches
Bunch of Coriander
Bunch of Thai Basil
2 Red Chillies
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.
Next, add your Tilda 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.
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.