This is one-pot wonder, inspired by the flavours of Asia.






Skill level

Average: 3.1 (10 votes)


  • 3 tsp (15 ml) sunflower oil
  • 240 g basmati rice
  • 1 sweet potato, peeled and diced into 1-2 cm pieces
  • 400 g tin coconut milk
  • 90 ml fish sauce
  • 150 g sugar snap peas
  • 100 g baby corn, sliced in half
  • Juice of 1 lime
  • A large handful of coriander, roughly chopped
  • 6 spring onions, finely sliced

For the paste

  • 1 large thumb-sized pieces of ginger, peeled and roughly sliced
  • Zest of 2 limes
  • 3 garlic cloves
  • 1 red chilli, deseeded
  • 3 stalks lemongrass

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the paste: In a mortar and pestle, pound the ginger, lime zest, green tops of spring onions, garlic, chilli and lemongrass until it becomes a fine paste.
  2. Heat a casserole pot over a high heat and add a little sunflower oil.
  3. Add in the paste and stir-fry for 2-3 minutes until it releases lots of great fragrant smells! Add the rice and sweet potato and stir fry for 2-3 minutes before lowering the heat and adding the coconut milk, fish sauce and 500 ml water.
  4. Cook over a gentle heat for 10 minutes until the sauce has reduced a little and the sweet potato and rice are thoroughly cooked through. Just before the end of the cooking time, stir through the sugar snap peas, baby corn and lime juice.
  5. Once the peas are tender, serve in deep bowls with a generous sprinkle of spring onions and coriander.