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    Home / Food & Drink / Recipes / Vegan Recipes / One Pot Dishes: Red Thai Curry Stir Fry with Freekeh

    One Pot Dishes: Red Thai Curry Stir Fry with Freekeh

    Spice things up with this fantastic freekeh recipe

    Suitable for Vegans
    Serves 4
    Cook time 50 minutes
    Prep time 15 minutes

    Nutrients per serving

    Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
    556 kcal 29.5 g 19 g 15.5 g 14.5 g 50 g 10 g 1.3 g

    Ingredients

    For the freekeh

    • 200g freekeh, rinsed *
    • 400ml coconut milk *
    • 2 kaffir lime leaves

    For the stir fry

    • 1 tbsp vegetable oil
    • 2 garlic cloves, finely sliced
    • 200g green beans, trimmed, cut into 1-inch pieces
    • 2 red peppers, finely sliced
    • 200g edamame beans
    • 2 tbsp Thai red curry paste
    • 2 tbsp soy sauce *
    • 100ml coconut milk *
    • 25g Thai basil (optional)

    * Available at Holland & Barrett

    Method

    Step 1
    In a large saucepan, add the freekeh, coconut milk, kaffir lime leaves, a pinch of salt and 300ml of water. Bring to the boil and simmer for 30-35 minutes or until tender and the liquid has absorbed. Set aside.

    Step 2
    In a large frying pan, heat the oil and add in the garlic. Cook gently until lightly golden and then add in the green beans and peppers and fry for 3-4 minutes.

    Step 3
    Add in the edamame beans, cooked freekeh, curry paste and soy sauce and mix well. Add in the coconut milk and bring to a simmer.

    Step 4
    Cook for 3-4 minutes until reduced and then serve immediately with Thai basil on top.

    Liked this? Then you’ll LOVE our Kimchi Fried Rice recipe

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