This is one-pot wonder, inspired by the flavours of Asia.
- 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
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.
- 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.
- Heat a casserole pot over a high heat and add a little sunflower oil.
- 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.
- 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.
- Once the peas are tender, serve in deep bowls with a generous sprinkle of spring onions and coriander.