You don’t need to make the curry paste from scratch; use a quick green or red Thai curry paste that can be found in supermarkets, it contains fish paste so is not ideal for the true vegetarian. This recipe however, is suitable for vegetarians.
Yields4 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins
Thai curry paste
2.50piece of root ginger, peeled and chopped
2garlic cloves, peeled and crushed
2.50piece of lemon grass, outer layers removed and finely chopped
12small chillies (hot), deseeded and finely chopped
Thai fragrant rice
200gThai Jasmine or Fragrant rice
25gbutter
Sea salt
Thai Vegetable Curry
2tbspvegetable oil
1onion, peeled and chopped finely
450gmixed leftover vegetables such as courgettes, cauliflower florets, peppers, small potatoes, mushrooms, green beans, mange tout, bean sprouts, carrots and spinach.
400gcan coconut milk
Lime or lemon juice to taste
Thai curry paste
1
Blend the ginger, garlic, lemon grass and chilli in a food processor until it becomes a rough paste.
Thai fragrant rice
2
Put the rice in a large pan that has a tight-fitting lid. Add 375ml cold water, the butter and salt. Bring it to the boil, and turn down the heat to a simmer. Cook over a low heat, covered, for 20 minutes or until the rice has absorbed all the liquid (add a little more water if the rice is not yet tender).
Thai Vegetable Curry
3
Heat the oil in a pan and gently fry the onion, add the Thai curry paste and cook for about 2 minutes. Add the vegetables with the coconut milk and simmer for 15-20 minutes (leave the vegetables that take a short time to cook and add those at the end).
4
Sprinkle with lemon juice and serve the with Thai fragrant rice.
2.50piece of lemon grass, outer layers removed and finely chopped
12small chillies (hot), deseeded and finely chopped
Thai fragrant rice
200gThai Jasmine or Fragrant rice
25gbutter
Sea salt
Thai Vegetable Curry
2tbspvegetable oil
1onion, peeled and chopped finely
450gmixed leftover vegetables such as courgettes, cauliflower florets, peppers, small potatoes, mushrooms, green beans, mange tout, bean sprouts, carrots and spinach.
400gcan coconut milk
Lime or lemon juice to taste
Directions
Thai curry paste
1
Blend the ginger, garlic, lemon grass and chilli in a food processor until it becomes a rough paste.
Thai fragrant rice
2
Put the rice in a large pan that has a tight-fitting lid. Add 375ml cold water, the butter and salt. Bring it to the boil, and turn down the heat to a simmer. Cook over a low heat, covered, for 20 minutes or until the rice has absorbed all the liquid (add a little more water if the rice is not yet tender).
Thai Vegetable Curry
3
Heat the oil in a pan and gently fry the onion, add the Thai curry paste and cook for about 2 minutes. Add the vegetables with the coconut milk and simmer for 15-20 minutes (leave the vegetables that take a short time to cook and add those at the end).
4
Sprinkle with lemon juice and serve the with Thai fragrant rice.
AuthorFPG