Thai-Style Meat-Free Mince Rice With Mangetout

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your meat-free mince (remove the paper if required!) and sprinkle in your vegetable stock mix

Cook for 3-4 min or until the mince is browned all over, breaking it up with a wooden spoon as you go

Add your mangetout to the pan and cook for 1 min or until starting to soften

Add your red Thai curry paste, ginger paste and half your chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min further or until fragrant

Meanwhile, chop your Thai basil finely, including the stalks

Cut your lime[s] into wedges

Once fragrant, add your tomato paste, a pinch of sugar and 100ml [125ml] [150ml] cold water to the pan and mix until everything is combined

Squeeze your pouch[es] of cooked white long grain rice to separate the grains, then add to the pan, breaking it up with a wooden spoon as you go and give everything a good mix up

Stir through half the chopped Thai basil (save the rest for garnish!) and the juice of half the lime[s]

Cook for 2-3 min further or until the rice and meat-free mince are piping hot – this is your Thai-style meat-free mince rice with mangetout