Ingredients

• Ingredients 2 tsp Coconut oil 1 lemongrass stalk, hard outer layers removed, white section very finely chopped 1 green chilli, finely chopped 1 inch ginger, skin scraped off, finely chopped 1 clove garlic, peeled and finely chopped 6 spring onions, shredded 1 large red pepper, cored and cut into chunks 100g sugar snap peas, topped and tailed 1 tsp nigella seeds 90g fresh coconut (chunks are fine), roughly chopped or blitzed in the food processor 40 Thai basil leaves Salt for seasoning

Preparation

• Method Heat the coconut oil in a wok or large frying pan on a medium-high. Add the lemongrass, chilli, ginger and spring onion and cook for 1 minute stirring to prevent burning. Throw in the peppers and sugar snap peas and cook for 2 minutes. Stir in the nigella seeds and coconut pieces and cook for a further 2 minutes. Take off the heat and stir through the Thai basil leaves. Season with a little salt. Serve with rice noodles.