Ingredients
SERVES 4
Method
- Set a large frying pan over medium‒high heat. Heat the oil then add the garlic, ginger, lemongrass, and curry paste. Stir-fry for 2 minutes until fragrant. Add the coconut milk and vegetable stock and stir well to combine. Reduce the heat to a simmer and add the broccoli, snap peas, baby corn, lime zest and juice, and sugar and stir to combine. Cook for 6 minutes to soften the veggies and thicken the sauce.
- Serve the curry over the cooked rice noodles, top with the cooked Fry’s Fish-Style Fillet on each, and garnish with the mixed sprouts, chopped red chillies, and fresh coriander. Serve with fresh lime wedges for squeezing over just before tucking in.
TIP: It’s easy these days to find vegan Thai green curry pastes at supermarkets, as well as at Asian stores. Just check the ingredients to be sure, as they do sometimes contain fish or shrimp.
Recipe contributed by The Fry Family Food Co.
