For the curry sauce:

  • Pak Choi 500.0 g
  • Enoki Mushrooms 500.0 g
  • 100ml Vegetarian Fish sauce
  • Lime juice 100.0 ml
  • Palm sugar 50.0 g
  • Garlic 10.0 g
  • Red Chillies 10.0 g
  • Vegetable oil 100.0 ml
  • Peanuts 50.0 g
  • Thai Basil 20.0 g
  • Wild rice 50.0 g



  1. For the curry sauce:

    Place the whole spices into a pan and toast for 2 minutes then place into a blender along with the remaining ingredients.
    Add 150ml water then blitz until a smooth puree then place into a saucepan and gently fry to release the aromas. 
    Pour in the coconut milk, cream, remaining water and the Knorr Jelly Bouillon then bring to the boil then reduce the heat and simmer for 5 minutes.
    Pour the sauce into a blender and blitz until smooth then pour back into the saucepan, add the lime juice, palm sugar and soy sauce then remove from the heat.
  2. Step 2

    • Cut the pak choi and mushroom bunch in half lengthways then season with salt and oil then cook on char grill for 3-4 minutes then remove and dress with a little vegetarian fish sauce.
    • Heat the adzuki beans with a little oil.
    • Puff the wild rice in hot oil then remove and drain well.
    • Gently warm the vegetarian fish sauce and add the palm sugar then allow to dissolve. 
    • Add the lime juice, garlic, chillies and oil then mix together.
    • Spoon the grilled enoki mushrooms into a serving bowl and top with the grilled pak choi.
    • Add the warmed beans to the bowl then pour in the hot curry sauce.
    • Dress the dish with the with peanuts and Thai basil