Thai Vegetable Curry with Fragrant Rice

(2 votes)

4 ounces thai fragrant rice
1 lime (zest of)
1/2 tablespoon chopped fresh lemon grass
1 clove garlic, crushed
1/4 bunch thai basil
1/4 bunch fresh coriander, chopped
1 small (hot) red chili, deseeded and finely chopped
2-4 tablespoons water
1/4 teaspoon black peppercorns
1 tablespoon groundnut oil
2 ounces shallots or red onions, halved and sliced
1 clove garlic, crushed
1/2 small aubergine, cut into ½ inch cubes
1/2 zucchini, cut into ½ inch cubes
2 ounces green beans, cut into 1-inch slices
2 ounces mange tout, topped and tailed
1/2 cup coconut milk
juice of ½ lime or lemon
salt and freshly ground black pepper
thai basil and fresh coriander to garnish

Cook the rice according to the instructions on the packet. Drain well, stir in the lime zest and keep warm.

Meanwhile, blend the lemon grass, garlic, basil, coriander, chilies, water and black peppercorns to a paste.

Heat the oil in a saucepan and gently fry the shallots or onion, garlic and aubergine for 5 minutes. Add the aromatic paste and cook over a gentle heat for 2 minutes. Add the other vegetables and coconut milk and simmer for 15-20 minutes until cooked. Add the lime or lemon juice, salt and pepper.

Serve the curry with the Thai fragrant rice, garnished with sprigs of Thai basil and fresh coriander.



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