"We often have friends over for a lazy lunch and I want to offer them something unique and tasty to eat. This firm favourite tastes best when served with a big, fresh salad." - Veetee Member, Janet Rainey
—1 tray Veetee Thai Jasmine Rice
—2 tbsp cooking oil
—2-4 tbsp Thai green curry paste, adjust according to desired heat
—1 pack of baby corn, halved lengthwise, cut into 1cm pieces
—1/2 small head of white cabbage, shredded
—200ml vegetable stock
—1 bunch of spring onions, cut into 1cm pieces
—2 large eggs, beaten
—1/4 tin of coconut milk
—salt and pepper to taste
Preheat the oven to 180ºC/gas mark 4.
Heat the oil in a pan and quickly fry the curry paste for 2 minutes without colouring.
Add the baby corn and cabbage, cook for a further 2-3 minutes until they begin to soften.
Pour in the stock, bring to the boil, add the Veetee Thai Jasmine Rice and cook until it begins to resemble a risotto consistency.
Remove from the heat and allow to cool slightly for approx 5 minutes. Stir in the remaining ingredients and season to taste.
Transfer the mixture into a greased cake tin or a high sided quiche dish and bake in the oven for 40-45 minutes or until it has firmly set and the top has browned.
Remove from the oven, cut into wedges and serve immediately.