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

Shop Food & Drink