Name: Stir-Fried Curried Vegetables with Thai Basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 bunch gai lan (200g), rinsed; 1 bunch baby bok choy (350g), rinsed; 2 carrots, peeled; 1 tblsp red curry paste; 1 tblsp Thai Style paste (see Tip); 1 red capsicum, cut into thick strips; 200g snow peas, trimmed; 2 tblsps kecap manis; ½ cup fresh Thai basil leaves; 1/4 cup seed mix (sunflower and pepitas), toasted

Stir-Fried Curried Vegetables with Thai Basil

Ready in 20 minutes!

Serves 6

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

TIP: Thai Style paste is available from the refrigerated cabinet in the fruit and vegetable section at major supermarkets. Use regular basil if Thai basil is unavailable.

Ingredients

1 bunch gai lan (200g), rinsed

1 bunch baby bok choy (350g), rinsed

2 carrots, peeled

1 tblsp red curry paste

1 tblsp Thai Style paste (see Tip)

1 red capsicum, cut into thick strips

200g snow peas, trimmed

2 tblsps kecap manis

½ cup fresh Thai basil leaves

1/4 cup seed mix (sunflower and pepitas), toasted

Method

Step 1

Cut gai lan into 3cm lengths. Separate leaves from stems. Cut bok choy into quarters lengthways. Cut carrots in half lengthways. Thinly slice diagonally.

Step 2

Heat an oiled, large, non-stick wok over a high heat. Add pastes. Stir-fry until fragrant. Add gai lan stems, bok choy, carrots and capsicum. Stir-fry for about 2 minutes, or until vegetables are just tender.

Step 3

Add gai lan leaves and snow peas. Stir-fry for a further 2 minutes. Add kecap manis. Stir-fry until hot. Remove from heat. Stir in basil leaves.

Step 4

Serve garnished with seeds.

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