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Prices Spices - Thai Style Chilli Fry with Tofu or Pork

If you’re looking for a very healthy low fat and super quick meal to make this is it! It’s great to use up lots of left over veg too. If you’re in a rush you could prepare the rice ahead of time and also put all the veg in a blender and pulse it to chop into small pieces!

This is a recipe you can make your own by switching a couple of ingredients out, it’s not the prettiest dish but the flavour is incredible.

Share your photos of this on Facebook or Instagram tagging @PricesSpices and @thefarmstratford and let us know what you swapped or changed.

Ingredients

2 cups rice

2 tbsp sesame oil

500 g minced pork or marinated tofu cubes

1/2 tsp naga raja chilli pickle

2 tbsp Thai curry paste (red, yellow or green)

2 carrots, peeled and finely chopped

1 leek

4 runner beans, finely chopped

1 cup red cabbage, finely chopped

10 baby sweet corn

2 tbsp fish sauce

1 cup coriander, leaves torn

1 red chilli, finely sliced


1. Place the rice into a pan with three times the amount of cold water, place a lid on the pan and bring to the boil. Turn to simmer for 7 -15 minutes depending on the rice you’ve chosen (check pack of rice for details) we personally use Thai jasmine rice that only takes 7 minutes to cook. Upon it being cooked rinse though with boiling water to remove any excess starch and submerge in a pan of cold water for 5 minutes. Drain and place in the fridge until you’re ready to continue the recipe.


2. Heat your wok to a very high heat and then add the sesame oil and fry the minced pork until cooked through.


3. Next add to the pan the red thai curry paste, naga raja, carrot, red cabbage and coriander, if using tofu add that at this point. Stir fry for about 4 minutes and then add the fish sauce (omit this if you’re opting for Veganuary!)


4. Using a wooden spoon or spatula add the rice to the wok and stir though to combine. The wooden spoon will not break up the grains of rice and make the entire dish sticky and messy.


5. Pile a couple of large spoonfuls on a plate and scatter with a little extra coriander and a few slithers of red chilli.

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