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