Suitable for Vegans
Cook time 50 minutes
Prep time 15 minutes
Nutrients per serving
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
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.
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.
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.
Cook for 3-4 minutes until reduced and then serve immediately with Thai basil on top.
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