• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    30 Mins

  • servings





  • 1 tbsp canola oil
  • 1 cup shallots, diced
  • 3 tbsp garlic, minced
  • 2 tbsp ginger, minced
  • 2 stalks of lemongrass, soft inner part finely chopped
  • 2-3 tbsp vegan-friendly Thai red curry paste, as preferred
  •  cups veggie stock or water
  • 2 cups coconut milk, divided
  • 3-4 kaffir lime leaves
  • 1 tbsp tamari or soy sauce, plus more to taste
  • 1 tsp coconut sugar
  • 1 cup sweet potato diced, thinly sliced
  • 1 cup halved baby corn
  •  cups broccolini, chopped
  • 2 tbsp lime juice
  • fresh cilantro, to serve

product used in the recipe

Organic White Jasmine Rice

  • 1

    Combine rice, water, and sea salt in a medium-sized pot and bring to boil on a high heat. Cover, lower heat to a simmer, and cook for 15-20 mins, until rice is tender. Remove from heat and let stand for 5 mins before fluffing with a fork. Set aside.

  • 2

    Meanwhile, make the curry by heating up oil in a pot or wide skillet. Add shallots and sauté on a low heat until soft (~3-5 mins). Add garlic, ginger, lemongrass and curry paste. Sauté for another 3-5 mins, until oils in curry paste start to separate.

  • 3

    Add in veggie stock, ¼ cup coconut milk, kaffir lime leaves, tamari and coconut sugar. Bring to a simmer and cook, stirring often, until sauce has reduced by half (~5-8 mins).

  • 4

    Add rest of coconut milk and stir well. Simmer sauce for 5 mins, then add in sweet potato. Cook for 10-12 mins, until sweet potato starts to soften, then add baby corn and broccolini. Mix well. Cook for 2-3 mins, until corn and broccolini are tender but still crisp.

  • 5

    Turn off heat, add lime juice and mix well. Taste and adjust seasoning. Divide rice between bowls and top with sauce. Garnish with fresh cilantro and serve immediately.

product used in the recipe

Organic White Jasmine Rice

Instruction video