This vibrant Thai-style veg curry is a flavour explosion! Packed with colourful veggies and fragrant spices, it's a quick and easy way to enjoy a healthy and delicious meal. The lime adds a zesty freshness that will have you coming back for more!
Preheat the oven to 220°C (200°C fan/Gas Mark 7). Halve the cauliflower florets.
Halve the green pepper, remove seeds, and chop into 2cm chunks. Trim and thinly slice the pak choi. Zest the lime and cut into wedges.
Place the cauliflower florets on a baking tray, drizzle with oil, sprinkle with the Thai spice blend, and season with salt and pepper. Toss to coat and spread in a single layer. Roast for 15-20 minutes, turning halfway, until golden and tender.
While the cauliflower roasts, add the rice and salt to a saucepan with the water. Bring to a boil, then reduce heat and simmer for 10 minutes with the lid on. Remove from heat and let stand, covered, for another 10 minutes.
Heat a drizzle of oil in a large saucepan over medium-high heat. Add the green pepper chunks and stir-fry for 4-5 minutes, until softened. Stir in the yellow Thai style paste and cook for 1 minute. Add the pak choi, coconut milk, and water for the sauce, stir to combine.
Bring the curry to a boil, then simmer until the vegetables are tender, about 4-5 minutes. Stir in the roasted cauliflower, then remove from heat and stir in the soy sauce. Squeeze in some lime juice from a wedge.
Fluff the rice with a fork and stir in the lime zest.
Serve the zesty rice in bowls, topped with the Thai style veg curry. Garnish with remaining lime wedges.
For extra flavour, add a pinch of red pepper flakes to the curry while it simmers.