Ingredients

4 tbsp Coop Thai green curry paste
400ml can Coop light coconut milk
250g Coop brown basmati rice
200g pack Coop Tenderstem broccoli
200g pack Coop sugar snap peas
Large handful basil leaves
75g Coop radishes, finely sliced
125g pack Coop trimmed salad onions, shredded lengthways
25g Coop dry roasted peanuts, chopped

FOR THE DRESSING:
2 tbsp Coop light soy sauce
1 red chilli, deseeded and finely sliced
4cm ginger, grated or finely chopped
Zest of 1 and juice of 2 limes

Method

Preheat the oven to 200°C/fan 180°C/Gas 6

Put a large roasting tray (about 35cm x 25cm) on the hob over a low-medium heat

Add the Thai curry paste and heat, stirring, for 2-3 mins

Stir in the coconut milk and 500ml boiling water, bring to a simmer, then add the rice and stir again

Cover the tray tightly with foil and bake for 35 mins, stirring once halfway through

Meanwhile, make the dressing

In a small bowl, whisk together the soy sauce, chilli and ginger with the lime juice and zest

After 35 mins, take the tray out of the oven and remove the foil carefully (because of the steam)

Scatter over the broccoli, sugar snap peas and half the basil, then mix together

Cover with the foil and return to the oven for a further 10 mins, until the vegetables are tender

To serve, scatter over the radishes and salad onion, drizzle with the dressing, then sprinkle over the nuts and remaining basil