Thai-style stir fry
I’ve got the lurgy. I’ve caught man flu off Karl, and let me tell you - it’s not fun. What’s even worse is I made him my all-time favourite ‘dinner for when you’re poorly’ last week! 
So today I went for the next best thing, something comforting, healthy and spicy. It’s a dish a friend of mine once cooked for me, which I fell completely in love with. It’s packed with vegetables and served with brown rice, so you can stuff yourself and not feel bad. Which is exactly what I was in the mood for – after all, you are supposed to feed a cold, aren’t you? 
Thai-style stir fry
one pack stir fry vegetables (or buy & chop separately if you really want, but personally i think a stir fry pack is perfectly acceptable)
1/2 onion, sliced
1/2 tin coconut milk
1 inch chunk of ginger, grated
1 clove garlic, grated
2 chillies (green or red), finely sliced
1/4 tsp turmeric
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp mustard seeds
1/2 tsp mustard (I used dijon today, but I’ve used english before too)
1 cup stock (vegetable or chicken)
a couple wedges of lemon
some fresh coriander, chopped
***
In a wok or big frying pan, heat up some vegetable/sunflower oil. Once it’s hot, add the mustard seeds. 
As soon as these start popping, chuck in the onion, garlic, ginger and chillies. 
Let this cook for about 5 minutes before adding in the dried spices and mustard. Fry this for a minute and then add the stock and coconut milk.
Keep it on a medium heat and let it simmer away for a few minutes. You should have a sauce that is the consistency of single cream. Taste and add salt if needed (which depends on the stock you’ve used). 
Add the stir fry vegetables, stir gently and then pop a lid on to let everything steam a bit. 
It should only take about 5 minutes for the vegetables to cook – I prefer them with a bit of a bite, before the greens have a chance to dull in colour. Stir in the chopped coriander. 
Serve with brown rice and make sure to squeeze over the lemon/lime before tucking in. 

You could add chicken or prawns if you wanted a non-vegetarian version. I really like the texture of brown rice with this, but white works too, as do thin egg or rice noodles. 
/ 1 note

Thai-style stir fry

I’ve got the lurgy. I’ve caught man flu off Karl, and let me tell you - it’s not fun. What’s even worse is I made him my all-time favourite ‘dinner for when you’re poorly’ last week! 

So today I went for the next best thing, something comforting, healthy and spicy. It’s a dish a friend of mine once cooked for me, which I fell completely in love with. It’s packed with vegetables and served with brown rice, so you can stuff yourself and not feel bad. Which is exactly what I was in the mood for – after all, you are supposed to feed a cold, aren’t you? 

Thai-style stir fry

one pack stir fry vegetables (or buy & chop separately if you really want, but personally i think a stir fry pack is perfectly acceptable)

1/2 onion, sliced

1/2 tin coconut milk

1 inch chunk of ginger, grated

1 clove garlic, grated

2 chillies (green or red), finely sliced

1/4 tsp turmeric

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp mustard seeds

1/2 tsp mustard (I used dijon today, but I’ve used english before too)

1 cup stock (vegetable or chicken)

a couple wedges of lemon

some fresh coriander, chopped

***

In a wok or big frying pan, heat up some vegetable/sunflower oil. Once it’s hot, add the mustard seeds. 

As soon as these start popping, chuck in the onion, garlic, ginger and chillies. 

Let this cook for about 5 minutes before adding in the dried spices and mustard. Fry this for a minute and then add the stock and coconut milk.

Keep it on a medium heat and let it simmer away for a few minutes. You should have a sauce that is the consistency of single cream. Taste and add salt if needed (which depends on the stock you’ve used). 

Add the stir fry vegetables, stir gently and then pop a lid on to let everything steam a bit. 

It should only take about 5 minutes for the vegetables to cook – I prefer them with a bit of a bite, before the greens have a chance to dull in colour. Stir in the chopped coriander. 

Serve with brown rice and make sure to squeeze over the lemon/lime before tucking in. 

You could add chicken or prawns if you wanted a non-vegetarian version. I really like the texture of brown rice with this, but white works too, as do thin egg or rice noodles. 

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