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One Pot Dishes: Red Thai Curry Stir Fry with Freekeh

Spice things up with this fantastic freekeh recipe

Suitable for Vegans
Serves 4
Cook time 50 minutes
Prep time 15 minutes

Nutrients per serving

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
556 kcal 29.5 g 19 g 15.5 g 14.5 g 50 g 10 g 1.3 g


For the freekeh

For the stir fry

  • 1 tbsp vegetable oil
  • 2 garlic cloves, finely sliced
  • 200g green beans, trimmed, cut into 1-inch pieces
  • 2 red peppers, finely sliced
  • 200g edamame beans
  • 2 tbsp Thai red curry paste
  • 2 tbsp soy sauce *
  • 100ml coconut milk *
  • 25g Thai basil (optional)

* Available at Holland & Barrett


Step 1
In a large saucepan, add the freekeh, coconut milk, kaffir lime leaves, a pinch of salt and 300ml of water. Bring to the boil and simmer for 30-35 minutes or until tender and the liquid has absorbed. Set aside.

Step 2
In a large frying pan, heat the oil and add in the garlic. Cook gently until lightly golden and then add in the green beans and peppers and fry for 3-4 minutes.

Step 3
Add in the edamame beans, cooked freekeh, curry paste and soy sauce and mix well. Add in the coconut milk and bring to a simmer.

Step 4
Cook for 3-4 minutes until reduced and then serve immediately with Thai basil on top.

Liked this? Then you'll LOVE our Kimchi Fried Rice recipe

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