A lovely quick curry - it's the 'cheating' version of another recipe elsewhere on this site, basically! If you want to add more protein, try fresh soya beans; peas; tofu pieces - or even serve with a tinned dahl - not strictly Thai but very tasty nonetheless.
2 tbsp vegetable oil
1 big pack or 2 smaller ones of mixed stir-fry veg - try to find one with onions, carrots, red peppers and mushrooms if possible. If not, add them, eg prepped carrot sticks or similar. Basically, cram as many yellow or orange veg in there as you can!
4 tsp garlic paste
100ml/5 fl oz vegetable stock
1 tbsp peanut butter or other nut/seed butter, eg cashew, almond or tahini
4 tbsp shop-brought Yellow Curry Paste (check it is vegan as some brands contain fish sauce. Thai Taste, Tesco and Yeo's each do a vegan version)
8 kaffir lime leaves
½ tin coconut milk
Lime to finish
Open the pouches of rice and add them to a microwave dish or stove-top steamer. Heat according to packet instructions. Use Thai sticky rice or jasmine rice if you can - or brown basmati!
Heat the oil in a large saucepan or wok and add the vegetables. Fry until just tender - 2-3 minutes or so - stirring to stop it sticking.
Now add the stock, peanut butter and curry paste. Stir well, bring to boil, and then turn down to simmer for a few minutes.
Add in the coconut milk and lime leaves and warm through. If it is too dry add a splash more stock or hot water.
Serve with lime juice squeezed over the top, with some of the rind grated over for decoration if you wish.
NB this is the sort of curry that will ‘age’ well and taste even better a few hours later or the day after!
Fried red/green chilli, basil, corriander, soya yoghurt, edamame beans, red onion, quinoa crisps (instead of Thai crackers).