Main title

One Pot Dishes: Red Thai Curry Stir Fry with Freekeh

How does a stir fry recipe with a supergrain twist sound? This red Thai curry stir fry with freekeh recipe is filled with flavour. Serves four, so share the goodness!

Spice things up with this fantastic freekeh recipe Suitable for Vegans Serves 4 Cook time 50 minutes Prep time 15 minutes Nutrients per serving

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
556 kcal	29.5 g	19 g	15.5 g	14.5 g	50 g	10 g	1.3 g

Ingredients

For the freekeh

200g freekeh, rinsed *
400ml coconut milk *
2 kaffir lime leaves

For the stir fry

1 tbsp vegetable oil
2 garlic cloves, finely sliced
200g green beans, trimmed, cut into 1-inch pieces
2 red peppers, finely sliced
200g edamame beans
2 tbsp Thai red curry paste
2 tbsp soy sauce *
100ml coconut milk *
25g Thai basil (optional)

* Available at Holland & Barrett

Method

Step 1 In a large saucepan, add the freekeh, coconut milk, kaffir lime leaves, a pinch of salt and 300ml of water. Bring to the boil and simmer for 30-35 minutes or until tender and the liquid has absorbed. Set aside. Step 2 In a large frying pan, heat the oil and add in the garlic. Cook gently until lightly golden and then add in the green beans and peppers and fry for 3-4 minutes. Step 3 Add in the edamame beans, cooked freekeh, curry paste and soy sauce and mix well. Add in the coconut milk and bring to a simmer. Step 4 Cook for 3-4 minutes until reduced and then serve immediately with Thai basil on top. Liked this? Then you'll LOVE our Kimchi Fried Rice recipe Shop Food & Drink