2tablespoonThai curry pastehomemade or store bought
½cuproasted unsalted cashews
¼cupfrozen peas *
½cupbell peppers chopped
¼cupspring onion chopped
1small head broccoli florets
1small can water chestnut / 1 cup approx
Salt to taste
Pepper to taste
Fistful of chopped coriander
Fistful of chopped fresh basil
Heat oil in a wok / large pan .
Once hot add in grated ginger and garlic . Sautee it for 15 seconds .
Then add in the vegetables in the following order First goes in the veggies that will take long to cook followed by the veggies that cook quickly in 30 seconds interval. For me it was carrots first , then broccoli , then bell peppers , followed by peas and spring onion and lastly water chestnut.
Now add in the thai curry paste, soy sauce , turmeric , salt, pepper , pineapple juice . Cook for 30 seconds.
Add in the pineapple chunks . Now toss in the rice . Cook it for 30 seconds .
Fold in the cashews , add in chopped coriander and basil . Switch off the flame .
Taste test and make adjustments if desired.
Add in some sugar or honey if needed . I did not add as I have used canned pineapples which were pretty sweet. Use a total of 3 – 3.5 cups veggies of your choice , a list of veggies is mentioned above. If you do not have coconut oil substitute it with equal amount of veg / peanut / sesame oil Increase spice by adding more thai curry paste or red chilly powder Basil really brings out the flavor, if unavailable just add more coriander. I have used frozen peas which softens quickly . If using fresh peas quick steam before adding or add prior to other veggies as it takes time to cook them. Do not overcook the veggies , keep the crunch intact . Homemade vegan thai red curry paste link given above. Tips on rice to be used mentioned above