If you want to add a fiery, flavoursome twist to your risotto, then this fancy yet easy dinner recipe is for you! Serves 2 Ingredients 1 Tbs olive oil ½ brown onion, diced 2 cloves fresh garlic, finely sliced 1 Tbs fresh ginger, peeled and grated 1 Tbs Thai red curry paste 300g button mushrooms, sliced 1 packet Tilda Firecracker Basmati Rice ½ cup canned coconut milk Handful basil leaves, chopped Fresh lime juice Method Heat olive oil and saute the onion in a medium pot or pan over a medium heat until soft. Add garlic, ginger and curry paste, and cook for 2 minutes until fragrant. Add mushrooms and cook for 2-3 minutes or until they start to wilt. Empty the contents of the rice into the pan along with the coconut milk and 2-3 tablespoons of water. Continue cooking (for 2-3 minutes) until almost all of the liquid has been absorbed. Remove from heat, stir in basil and season with lime juice. Serve with protein of choice (optional*). ***** coconut-milk-400g turban-chopsticks-curry-paste-yellow-curry-240g thai-curry-jackfruit san-elk-artisan-veg-low-fodmap-stock-3x-160g church-farm-thai-green-curry-paste-180g shiitake-mushrooms-45g mingle-natural-seasoning-blend-red-curry-12x30g niulife-coconut-milk-powder-makes-up-to-2-litres-200g x50-mushroom-chips-sea-salt-40g coconut-milk-400g #####
