Fragrant coconut curry that flexes with whatever's on sale

≈ $3.06/serving$3.26at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• curry paste3 tbsp
• coconut milk (1 can (400 ml) coconut milk)1 ea
• broccoli1 small crown
• bell pepper1 ea
• zucchini1 ea
• bok choy (optional)1 ea
• jasmine rice1 cup
• soy sauce1 tbsp
• lime1 ea
• basil (optional)a handful

Method

1Rice on

• •Rinse the rice until the water runs clear.
• •Add the rice to a pot with 1¼ cups water and a pinch of salt and bring to a boil.
• •Cover and cook on the lowest heat 12 minutes until the water is absorbed.
• •Rest off the heat with the lid on.

2Prep the vegetables

• •Meanwhile, cut the broccoli into small florets.
• •Cut the pepper into 3/4 inch pieces.
• •Cut the zucchini into 1/2 inch half-moons.
• •Halve the bok choy lengthwise and rinse between the leaves.
• •Cut the lime into wedges.

3Wake the paste

• •Heat 1 tbsp oil in a wide pot over medium heat.
• •Fry the curry paste 1 to 2 minutes, stirring, until it smells intensely fragrant.
• •Add the thick top of the coconut milk and let it sizzle 1 minute.
• •Pour in the rest of the coconut milk.

4Simmer

• •Add the broccoli and pepper and simmer 4 minutes.
• •Add the zucchini, and the bok choy if using, and simmer 3 to 4 minutes more, until everything is just tender.
• •Season with the soy sauce and a squeeze of lime.

5Plate

• •Spoon the rice into bowls.
• •Ladle the curry over the rice.
• •Tear the basil over the top, if desired.
• •Serve with the lime wedges alongside.