Sunday, 15 April 2012

Thai Vegetable Stir Fry with Coriander Rice

It's Thai New Year or Songkran so "สุขสันต์วันสงกรานต์" (suk san wan songkran) — meaning "Happy Songkran Day"




 I'm a big fan of Tilda rice and use their brown rice on a regular basis.  Emma at Wildcard, sent me a couple of packs of their Lime and Coriander Microwave Rice and a recipe to celebrate Thai New Year:

Thai Vegetable Stir Fry with Coriander Rice
Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)
My additions:  50g mangetout peas, chilli oil 

Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and
pepper for 3-4 minutes. Add the curry paste and fry for 2-3 minutes. Stir in the
pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer
for 1-2 minutes.
Meanwhile, cook the rice according to the pack and garnish with the sesame
seeds if using. Serve with the vegetable stir fry.
Cooks tip
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.
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Ingredients

Scottish Chilli Oil 


It was a really tasty stir-fry and the rice was delicious, full of flavour and no artificial taste at all.  Ideal if you are in a hurry or want something really flavourful without too much time in the kitchen.


The Songkran festival (Thai: สงกรานต์, Khmer: សង្រ្កាន្ត; from the Sanskrit word saṃkrānti,[1] or literally "astrological passage") is celebrated in Thailand as the traditional New Year's Day from 13 to 15 April. It coincides with the New Year of many calendars of South and Southeast Asia.
The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following. Songkran falls in the hottest time of the year in Thailand, at the end of the dry season. Until 1888 the Thai New Year was the beginning of the year in Thailand; thereafter 1 April was used until 1940. 1 January is now the beginning of the year. The traditional Thai New Year has been a national holiday since then.
Songkran has traditionally been celebrated as the New Year for many centuries, and is believed to have been adapted from an Indian festival. It is now observed nationwide, even in the far south. However, the most famous Songkran celebrations are still in the northern city of Chiang Mai, where it continues for six days and even longer. It has also become a party for foreigners and an additional reason for many to visit Thailand for immersion in another culture. (source Wikipedia)


 See what the Thai people get up to for their New Year celebrations:

 Songkran festival: new year in Thailand and Myanmar marked with water fights

 Many thanks to Emma at Wildcard and to Tilda for the rice. 

 This month's Sweet Heat challenge  at Vanilla Clouds and Lemon Drops is Spicy Thai Food, so I'm entering this stir fry.

 

5 comments:

  1. Looks amazing and really spicy! :)

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  2. I didn't even realise it was the thai new year's! I somehow always assumed they followed the chinese new year, silly me! tilda is my favourite brand for basmati rice (:

    ReplyDelete
  3. Mmmm....this looks so good and I love how it is so straightforward to make and of course extra healthy with all of those delicious vegetables!

    Thanks for taking part in this month's Sweet Heat Challenge x

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  4. Thanks for your comments.
    Esther: It was nicely spicy not too much
    Shu Han - Thai New Year doesn't seem to have the same impact as Chinese New Year, it was fun to find out about it.

    Lynds - I'm often disappointed with stir fry, but this one was really good and I will make it again.

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  5. WONDERFUL post and great information, loved reading this! And, wonderful food.....Karen

    ReplyDelete

I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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