AuthorFPGYou 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.
Blend the ginger, garlic, lemon grass and chilli in a food processor until it becomes a rough paste.
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).
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).
Sprinkle with lemon juice and serve the with Thai fragrant rice.
Ingredients
Directions
Blend the ginger, garlic, lemon grass and chilli in a food processor until it becomes a rough paste.
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).
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).
Sprinkle with lemon juice and serve the with Thai fragrant rice.
