Thai Pork & Snow Pea Lemongrass Rice

Place rice packet contents, water and 1 teaspoon oil in a saucepan. Bring to the boil, stirring. Reduce heat, and simmer, covered, for 10 minutes stirring regularly or until water is absorbed and rice is cooked. Remove from heat. Stir, replace lid and stand for 2 minutes.

Meanwhile heat a wok, or large non-stick frying pan, over high heat. Add oil and swirl to coat. Add pork and curry paste. Stir-fry for 3 minutes. Add snow peas, peas and fish sauce. Stir-fry for 2 minutes or until tender.

Add cooked rice and basil, and stir-fry until just combined. Divide among serving bowls. Garnished with cashews, chilli and extra basil leaves.

Swap pork mince with chicken or turkey mince.

For a vegetarian option swap pork mince for crumbled firm tofu, use a vegetarian-suitable Thai curry paste and use tamari or soy sauce in place of fish sauce.