One Pot Dishes: Red Thai Curry Stir Fry with Freekeh

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

Nutrients per serving

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.

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