Serves 4.


For the paste:

  • 2 Sticks of lemongrass
  • 6 Garlic cloves
  • 2 Thumb size pieces of ginger
  • 2 Shallots
  • 6 Green chillies
  • Handful of coriander
  • Zest of 1 lime
  • Juice of 1 lime
  • 3 Tbsp Olive oil

For the curry:

  • 3 Shallots, chopped
  • 1 Bell pepper, chopped
  • 10 Padron peppers
  • 1 Pint vegetable stock
  • 1 Tin coconut cream
  • 250g Tims Dairy Coconut Kefir
  • 200g Broccoli
  • 200g Button mushrooms
  • 2 Lime leaves

For the Rice:

  • 1 ½ Cups of rice
  • 2 Star anise
  • 2 Cloves
  • 1 Small stick of cinnamon


For the paste, simply add all the ingredients into a food processor and blend until well combined.

For the curry, start by frying off the chopped shallots in some olive oil.

Next add the Padron peppers and the paste you have just made and cook for 5 minutes.

Add the bell peppers, vegetable stock, coconut cream, coconut kefir, broccoli, mushrooms and lime leaves, stir well and simmer on a low heat for 30 minutes.

For the rice, start by washing thoroughly and place the rice into a saucepan with the spices.

Bring to the boil and then simmer on a low heat for 5 minutes.

Turn the rice off and leave the lid on for 5 minutes.

Once the rice is ready, fluff it up with a spoon and you’re ready to serve!


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