Layered Thai green vegetable curry and rice

Name: Layered Thai green vegetable curry and rice
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 200 g jasmine rice; 240 g boiling water; 120 g Thai green curry paste; 760 g coconut cream; 7 makrut lime leaves; 230 g canned bamboo shoots; 500 g sweet potato; ½ tsp sea salt; 50 g fish sauce; 15 g palm sugar; 200 g fresh mixed mushrooms; 100 g fresh green beans; 150 g snow peas; 3 baby bok choy; fresh Thai basil; fresh long green chillies

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Prep. 15 min

Total 45 min

4 portions

Ingredients

jasmine rice well rinsed and drained
200 g
boiling water plus extra to soak
240 g
Thai green curry paste (see Tip)
120 g
coconut cream
760 g
makrut lime leaves
7
canned bamboo shoots drained
230 g
sweet potato cut into cubes (3 cm)
500 g
sea salt
½ tsp
fish sauce gluten free if needed
50 g
palm sugar grated
15 g
fresh mixed mushrooms sliced (e.g. king oyster, shiitake, Swiss brown)
200 g
fresh green beans trimmed and cut into pieces (2 cm)
100 g
snow peas
150 g
baby bok choy leaves and stems separated, stems sliced
3
fresh Thai basil or coriander, leaves only, to serve
fresh long green chillies trimmed, deseeded if preferred and cut into thin slices, to serve (optional)