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Thai vegetable stir fry with coriander rice recipe

Thai vegetable stir fry with coriander rice recipe


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  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A fresh and crunchy stir fry with lots of gorgeous Thai flavour, served with lime and coriander steamed rice.

1 person made this

IngredientsServes: 4

  • 2 (250g) packs Tilda Lime and Coriander Steamed Basmati Rice
  • 1 tablespoon veg oil
  • 250g button mushrooms, halved
  • 100g soya beans
  • 175g baby corn, halved
  • 1 red pepper, sliced into long strips
  • 2 tablespoons Thai green curry paste (60g)
  • 2 pak choi, sliced (235g)
  • 160ml can coconut cream
  • 2 teaspoons Thai fish sauce
  • 2 teaspoons toasted sesame seeds (optional)

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and pepper for 3-4 minutes.
  2. Add the curry paste and fry for 2-3 minutes.
  3. Stir in the pak choi, coconut cream and fish sauce, simmer for 1-2 minutes.
  4. Meanwhile, cook the rice according to the pack instructions and garnish with the sesame seeds if using.
  5. Serve with the vegetable stir fry.

See it on my blog

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For the sauce

  • 4 coriander roots, chopped
  • 4 garlic cloves
  • 5 chillies, finely chopped (seeds optional)
  • 1 tbsp oyster sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tbsp Thai fish sauce
  • ½ lime, juice only

For the beef

  • 4 birds’-eye chillies, chopped
  • 4 garlic cloves, roughly chopped
  • ½ tsp coarse sea salt , for frying
  • 10 Thai shallots, finely sliced
  • 700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it)
  • 1 small red pepper, finely diced
  • 4 free-range eggs
  • 2 tbsp Thai fish sauce
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1½ tbsp palm sugar
  • a good handful of Thai basil and a smaller handful of holy basil (optional)
  • freshly cooked rice, for serving

Thai Basil Vegetarian Fried Rice With Pineapple and Spicy Thai Red Chillies Recipe

Thai Basil Vegetarian Fried Rice is a delicious preparation of rice that is made spicy with thai red chillies. This is a dish that can be incorporated with a variety of flavors with lots of room for experimentation and adaptation. I have tailored this dish to suit the palates that my family likes. The use of Thai Red chillies and Thai Basil Leaves is an absolute must has this really kicks up the heat and flavor of the dish. You can serve the Thai Basil Fried Rice along with Malaysian Vegetable Curry for dinner or as a party food with friends and family.

You can experiment with vegetables, mushrooms, scrambled eggs, pineapple or any other ingredient. I typically use a short grain rice for making asian rice. Since Jasmine sticky rice is not readily available in the Indian markets, I used a regular short grain rice to make this dish. This is a great handy dish, as it can be prepared from left over rice. if you have the sauces in stock, you can throw in some vegetables, stir fry in the wok and viola your rice is ready.


Health benefits

The massive variety of seasonal vegetables is enough to make this Stir Fry a very healthy, fibre loaded meal. The cashew nuts add good fats and protein. The lime juice, zest and also the ginger and garlic support immune function.

Coriander (also called cilantro) is a classic example of food as medicine. It is extremely anti-inflammatory, anti-bacterial and also an amazing detoxifier and heavy metal chelator. Medicinally, it is used frequently for arthritis, inflammatory digestive disorders and to bind and excrete heavy metals in the blood. Needless to say, it is a very beneficial addition to any diet.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.


Preparation Time: 10 mins    Cooking Time: 15 mins    Total Time: 25 mins     4 Makes 4 servings
Show me for servings

    For the green curry paste
  1. Grind all the ingredients in a mortar or a food processor using a little water. Keep aside.
  2. This paste can be stored in an airtight container for a week or in the freezer in the refrigerator. Freeze for upto 3 months.
    How to proceed
  1. Heat the oil in a wok add the french beans, peas and broccoli and stir-fry for 3 to 4 minutes.
  2. Add the green curry paste and stir-fry for a couple of minutes.
  3. Add the rice, coconut milk powder, mint leave, coriander leaves and salt and stir-fry while mixing gently. Serve hot.

Basil vs. thai basil vs. thai holy basil

The 'regular' basil that we use most commonly in North America is Genovese basil, also known as sweet basil. It tastes sweet with a hint of cloves. If you can't find Thai basil or Thai holy basil, use sweet basil and this recipe will still taste great.

Thai basil tastes similar to sweet basil, but with an additional anise- or liquorice-like flavour. It also holds up better in high temperatures, making it a great addition to stir fries. This is the variety that I used for this recipe.

Thai holy basil is peppery with a hint of cloves. It is the most authentic variety for Thai basil stir fries, however, it can be difficult to find.


Chicken and prawn pad Thai recipe

A twist on a classic with fresh mint and coriander, and a sweet and salty sauce.

Ingredients

  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 200 g rice noodles
  • 150 g cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 75 g bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 7.1 oz rice noodles
  • 5.3 oz cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 2.6 oz bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 7.1 oz rice noodles
  • 5.3 oz cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 2.6 oz bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 50 g unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 1.8 oz unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 1.8 oz unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges

Details

  • Cuisine: Thai
  • Recipe Type: Stir-fry
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. First make the amai sauce. Place the sugar and vinegars in a small saucepan over a medium-low heat and stir until dissolved.
  2. Add the tomato ketchup and tamarind and mix well, then stir in the soy sauces and salt and bring back to the boil. Using a wooden spoon, skim away any impurities that rise to the surface. It might foam a little.
  3. Reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.
  4. To make the pad Thai, season the chicken and 1 tablespoon of oil in a large frying pan or wok over a medium-high heat. Add the chicken and fry until browned all over.
  5. Cook the noodles according to the packet instructions, then drain and set aside.
  6. Place the chicken, prawns, vegetables, ginger, garlic, chilli, chilli flakes and noodles in a large bowl and mix well.
  7. Heat the remaining oil in a large wok or frying pan over a high heat, tip in the noodle mixture and stir-fry, ensuring the ingredients move around the pan and start to cook.
  8. Tip in the eggs and continue to stir-fry until the vegetables start to caramelise and the egg cooks, about 3&ndash4 minutes.
  9. Add the amai and fish sauces and toss through the ingredients, making sure the sauce does not stick to the pan. Stir-fry for a further 2 minutes and then remove from the heat.
  10. Divide between two serving plates and scatter with the fresh herbs. Garnish with the peanuts, crispy fried onions and a wedge of lime and serve immediately.

wagamama Feed Your Soul: Fresh + simple recipes from the wagamama kitchen by Steve Mangleshot is published by Kyle Books, £20.00.

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Reviews

I had high hopes for this, but the flavors were confusing in the herb pesto. I used mint, celery leaves, cilantro, and basil in addition to the garlic and ginger, and it didn't taste good at all. I'll use a different stir fry recipe next time.

Made this twice now. Once, exactly as written with wheat berries, as a vegetarian main course and once, as written, served on top of wheat berries and a piece of pan-seared cod fillet. Great: simple, fast, delicious and healthy.

We used quinoa. Good, but next time I will also serve with a chicken breast (was still hungry after). Would also taste good cold.

Not sure how people can say this bland. You are going to get out of it what you put into it. I used the ginger, basil, cilantro, garlic and red onion in my sauce, and it rocked! Used the quinoa I had on hand instead of the wheat berries, but whatever grain you have on hand will work. I used eggplant, zucchini, red pepper ,garbanzos, and a little kale. Will be making different variations of this all summer long.

This was just OK. was not worth all the effort put into it.

Had high hopes for this vegetarian recipe, but it was not worth the work. It was edible but not enjoyable to eat. The problem was the flavor from the herb puree- just was not good. Another healthy recipe that gives health food a bad name.

It is certainly true that you can feel free to use whatever is on hand. I didn't have time to get any wheat berries, so I used 1C of freshly made brown rice which I mixed with 2C of leftover bulgur (cooked in chicken broth with some sauteed chopped onion, ground cumin and coriander). For the Herb Sauce I used basil, rosemary, mint, parsley and coriander. The main substitutions were in the vegetables I used because this could not be called "summer vegetable" stir fry the way I made it! I had some leftover kale and once I chopped that with one baby bok choy, I had 3C of chopped vegetables. So I only added one medium zucchini, one small green pepper, one carrot, and 5-6 radishes and cherry tomatoes. Absolutely wonderful.

This dish is WONDERFUL! So flavorful and fresh, healthy tasting, but not healthy tasting in a bad way if you know what I mean. Lol. My husband who isnt very adventurous with food absolutely loved this dish. Gobbled up all of it and took leftovers for lunch the next day - as did I. I made it with whole grain brown rice instead of wheat berries. Instead of toasting the wheat berries, I chopped about a 1/8 cup of almonds and toasted them instead of the Wheat berries. The flavor and crunch from the almonds was the perfect addition to the dish. The vegetables I used were eggplant, zucchini, yellow squash, radishes, crimini mushrooms (addition), and fingerling potatoes (addition, but I don't recommend the potatoes - the flavor didn't go well. I won't add them the next time I make this dish.). And the herbs I used were basil, mint, and tarragon.

This is great, and I'm looking forward to trying it in other combinations. I made the herb sauce with cilantro and didn't love it on it's own but it tasted great in combination with the vegetables and brown rice. I used extra vegetables and sauce in an omelet the next day, fantastic!

I used wheat berries as mentioned in the recipe and this was amazing! I don't know what one of the reviewers was talking about when they mentioned this being bland but it is anything but. I didn't have rice on hand but this would be equally delicious with rice. The herb sauce is excellent and gives a nice pop. For the vegetables I used a combination of broccoli, carrots, red bell pepper, chinese celery cabbage and crimini mushrooms. The only change I made was to add a little ginger and garlic to the vegetable stir-fry. Other than that I followed this exactly and it was to die for. I could eat this once or twice a week for dinner and be completely content :)

I have been making recipes from this site for over 10 years and this is my first review. This is borderline inedible. Bland, and that is the best thing about it!

Quick, easy, and fresh. Made it with jasmine rice for my girlfriend and she loved it. the vinegar in the sauce gives it a great kick! You can use pretty much any veggie - I stir-fried mine all at the same time, controlling cooking duration by varying how thick I sliced the different veggies. Carrots were thin, eggplant was thicker. FOr a little changeup to the weeknight meal routine, this works great.

I made this recipe because it fit the nutritional guidelines of for my sister who has gallstone issues. I was not looking forward to it and in fact asked my husband to grab a pizza on the way home as "back up". The pizza never saw the light of day. This meal was fabulous! Surprisingly, it's the herb dressing that absolutely brings it from 3 stars to 4. I don't know how it all works: I don't like basil, my sister doesn't like cilantro, and yet . we were wishing we had more herb sauce to pour over the top! Also, the long grain, organic brown rice I used was super good: chewy and sweet and nutty. I'm going to start using it more frequently. This recipe is going into rotation!

Wow! We loved this! So fresh. For the veg, we used zucchini, squash, radishes, celery, carrots, yellow and red peppers, and cherry tomatoes. For the herbs: cilantro, flat leaf parsley, mint, a little basil, and a little celery leaves. We used jasmine rice because that's what my husband loves. He just told me heɽ be happy eating that 2 times a week!!


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Very good! Will make more vegetables next time

I loved it.The salmon was cooked perectly per these directions. I served the sauce on the side. I made the Thai vegtables. Added bean sprouts and used regular mushrooms. Delicious. restaurany quality meal.

This is amazing, always a huge hit with guests. I sear the fish a couple of hours ahead of time (on MEDIUM heat, to prevent spices burning) then put the fillets on a foil lined baking sheet. They go into the oven at 450 for 7-10 minutes to finish cooking. This really reduces the amount of last minute work for this meal. Make the rice and veggies just as written. I also make up a large batch of the spice mix to keep in the pantry that way it is ready quickly any day you want to make the fish.

I have made this salmon dish many times since 2001 and will be making it again today for guest with Copper River Salmon from Alaska. I have been receiving Bon Appetit since 1982 still a great magazine.

This was absolutely delicious. I followed the seasonings exactly, but I used Japanese sticky rice instead with great, sticky results - 1 1/2 C rice to 2 C liquid, half water, half coconut. I also served the Thai veggies with it and again, kept the seasonings the same, but I used different fresh veggies from my garden (yellow beans, green onions, red peppers, and slivered chard and stems) and bean sprouts. To die for. Really awesome. The dressing was lovely over it all and brought it all together. Make sure to use the coconut milk in the rice - it gives the dish that very subtle sweet taste and makes it more Thai. As far as the type of seasonings,I used Masaman curry powder, not just the stuff you get at the grocery, half regular mustard and half oriental hot mustard powders, and 2 chili powders too - chipotle and anaheim. The spices make the difference, so don't settle for bland ones.

This was really good and easy to make. The liquid in the rice cooked up really fast while I was bringing in guests for dinner so I added more water and coconut milk while it simmered and it was fine. The salmon took much longer than 3 minutes per side to cook though, also fine. Sesame oil has the most wonderful fragrance to it and I can't wait to cook with it more. I was suprised by how much I liked this dish and will definitely make again.

Wonderful with my changes. I stir fried veggies with some dressing. Added more variety including zucchini , scallions, red bell pepper, shitake mushrooms,napa cabbage, snow peas, kale. Didn't have coconut milk and used Trader Joe brown rice medley. Salmon great with rub.

This is my favorite recipe & we make it all the time! I usually don't use the coriander because we usually don't have any, and it still turns out great. The dressing pulls it all together wonderfully!

I thought the flavor of the dressing overpowered the salmon. I would make this again but would just use the dressing on he veggies. Used the remaining dressing as a dipping sauce for Trader Joe's Gyoza.

A quick and simple recipe to impress at a dinner party.

Pretty good recipe. Healthy, tasty, and pretty easy. It wasn't amazing though, and I was a bit disappointed that the rice wasn't more coconut-ish. I used lite coconut milk though which may have been the reason. I'll definitely make this again between the aromatic rice, crispy fish, vegetables and sauce, it had a good appearance, color, and variety of flavors. My guests were really pleased.

This is one of my absolute favorite recipes! It's very easy to make and my husband ALWAYS cleans his plate! I love the spice combination. I actually triple the amount and have it to use on shrimp, scallops, mahi. just about any seafood. The exotic spices, tangy dressing, and the sweetness of the coconut rice are a perfect combination.

I thought this recipe was just ok, not too wowed by it. I also tried the Roast Salmon with Thai Red Curry and Bok Choy and thought that recipe was better.

Quite tasty and much easier than it initially appears! I doubled the sugar for the salmon and used brown sugar instead of white and used only 4 tbsp of rice vinegar in the dressing. Instead of the thai veggies it calls for, I used a frozen Trader Joe's stir-fry mix with snow peas, carrots, mushrooms, edamame, and bean sprouts (I added in a few peppers). All in all, we found it yummy.

We do not see what the fuss is about. The salmon tasted coating tasted muddy, the dressing was acidic and did not complement the salmon or the vegetables.

This was very good, but I thought the dressing did take over the dish and everything ended up tasting the same. The coconut rice was so good on its own but couldn't taste it in the aggregate. Next time I will toss just the vegetables with some of the dressing, instead of drizzling on everything. And I agree with the previous reviewer, the amount of sesame oil could be reduced some.

very easy and quick. At the same time tasty and healthy. For the salmon, I cut out the butter and seared the salmon on a nonstick pan. For the dressing, I only added 1 teaspoon of sesame oil just to get some flavor. I served it with wild rice instead - making it much healthier. will make again

Yummy Flavorful dish! I liked that the rice and vegies went well and you don't have to come up with side dishes! The spice crust was GREAT and the fish was crispy on the outside and moist on the inside. The vegies were excellent (probably the most time consuming part). Overall, this was fairly easy to make - - it took less than 1 hour to get it on the table. The only minor additions I made were adding some mustard seeds to the rice while cooking and I also added extra sugar (to taste) to the sauce since I though it was too acidic.

This dish was as pleasing to the palette as it was to the eyes and the nose. An explosion of flavor in every bite. My only suggestion: Use the Vinegar Dressing sparingly. It could easily over power all the other yummy flavors going on.

This was very good. It is also quite simple to put together. I also used lite coconut milk for the rice and used snow peas in place of the bok choy. I made it for dinner last night and my husband is still talking about it this morning! Try it.

I have made this about four times for guests. It is a great dish and each time everyone licks their plates clean. I usually serve a first courst of rice paper spring rolls with veggies and shrimp with dipping sauces. A great company menu!

excellant loved this dish.. The best I've made all year! Fresh garlic is a must!

Delish, quick, easy, fairly cheap. A guaranteed hit with any crowd!

This is delicious and I'll definitely make it again, but the strong flavors really overpower the flavor of the salmon. If you want to taste the salmon, go easy on the amount of spice you put on.


Recipe: Low calorie chicken vegetable stir fry

This chicken stir fry is packed with flavour, contains 3 of your 5 a day, will fill you up, but only contains less than 300 calories! The secret ingredient is one of the new SlimFast noodle boxes which are made with konjac noodles. Konjac is an Asian vegetable, whose starchy roots are made into these noodles which contain no fat or sugar and barely any calories.

The new pots are available in three flavours, Chicken Tikka Masala, Spaghetti Bolognaise, and Spicy Thai Noodles and contain between 71 – 80 calories depending on flavour. Simply microwave them for 2 minutes for a quick, and filling snack.

I’ve used a Spicy Thai Noodle pot in this recipe, adding some marinaded chicken and lots of vegetables to make it into a complete meal.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!