Cook’s tips: Choose a curry paste without any shrimp paste to make this suitable for vegetarians. The rice needs to be rinsed thoroughly, in a sieve under cold running water, before cooking. This removes excess starch so the rice will be light and fluffy when cooked.
Variation: If you like, you could add a small amount of diced firm tofu at the end of cooking, or for a non-vegetarian version, some diced, cooked chicken.
Each serving: 12 g protein, 17.5 g fat of which 2.5 g saturates, 42 g carbohydrate, 11 g fibre, 394 Calories