Thai vegetable curry with fragrant rice recipe
Recipe ingredients:
- 225 g. / 8 oz. thai fragrant rice
- 1/2 lime, rind finely chopped and juice
- 1 tablespoon fresh lemon grass, chopped
- 1 clove garlic, peeled and crushed
- 1/2 bunch thai basil
- 1/2 bunch fresh coriander, chopped
- 1 to 2 small hot red chillies, deseeded and finely chopped
- 4 to 5 tablespoons water
- 1/2 teaspoon black peppercorns
- 2 tablespoons groundnut oil
- 125 g. / 4 oz. shallots or red onion, peeled, halved and sliced
- 1 clove garlic, peeled and crushed
- 1 small aubergine, cut into 1 cm. / 1/2 inch slices
- 125 g. / 4 oz. mange tout, topped and tailed
- 300 ml. / 1/2 pint coconut milk
- Salt and freshly ground black pepper
- Thai basil and fresh coriander to garnish
Recipe method:
- 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, chillies, 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 mangetout and coconut milk and simmer for 15 to 20 minutes until cooked.
- Add the lime juice, salt and pepper.
- Serve the curry with the thai fragrant rice, garnished with sprigs of thai basil and fresh coriander.
Tags: thai, vegetable, fragrant, rice, recipe, curry, recipes, cooking