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Ingredients
- 200 g jasmine rice, well rinsed and drained
- 240 g boiling water, plus extra to soak
- 120 g Thai green curry paste (see Tip)
- 760 g coconut cream
- 7 makrut lime leaves
- 230 g canned bamboo shoots, drained
- 500 g sweet potato cut into cubes (3 cm)
- ½ tsp sea salt
- 50 g fish sauce, gluten free if needed
- 15 g palm sugar, grated
- 200 g fresh mixed mushrooms, sliced (e.g. king oyster, shiitake, Swiss brown)
- 100 g fresh green beans, trimmed and cut into pieces (2 cm)
- 150 g snow peas
- 3 baby bok choy, leaves and stems separated, stems sliced
- fresh Thai basil or coriander, leaves only, to serve
- fresh long green chillies, trimmed, deseeded if preferred and cut into thin slices, to serve (optional)
- Nutrition
- per 1 portion
- Calories
- 3425.1 kJ / 818.6 kcal
- Protein
- 17 g
- Carbohydrates
- 93.6 g
- Fat
- 42.8 g
- Saturated Fat
- 38.1 g
- Fibre
- 9 g
- Sodium
- 1521.8 mg
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