1 pack of Konjac Organic Rice
2 tbsp Thai red curry paste 400ml
(1 can) coconut milk 200g
(1 tin) sweetcorn
16 cherry tomatoes
1 red chilli, seeded
500ml boiling vegetable stock 4 tbsp coarsely chopped fresh coriander
Step 1: Heat the red curry paste in a soup pot over medium heat until it starts to sizzle in its own oil.
Step 2: Stir in the coconut milk and bring to a gentle simmer.
Step 3: Prepare the Konjac Organic Rice as per package instructions (drained and rinsed).
Step 4: Add corn and simmer for 3-4 minutes. Add the Konjac Organic rice, cherry tomatoes, chilli, and simmer for another 3-4 minutes.
Step 5: Add vegetable stock and stir in the coriander.
Step 6: Ladle into four serving bowls, and serve hot