Thai Mixed Vegetable Curry with Lemon Grass Rice Recipe
 Fragrant
jasmine rice, subtly flavored with
lemon grass and cardamom, is the perfect accompaniment to this vegetable
curry. There are some substitution of ingredients that you could make if
you prefer. You can substitute Thai eggplant (aubergines) for the potatoes
and baby carrots instead of corn cobs. For extra protein, add toasted
cashew nuts.
Ingredients: (Serves 4)
10 ml/2 teaspoons vegetable oil
400 ml/14 fl oz coconut milk
300 ml/0.5 pint/1.25 cups vegetable stock
225 g/8 oz new potatoes, halved or quartered
if large
130 g/4.5 oz baby corn cobs
5 ml/1 teaspoon granulated sugar
185 g/6.5 oz broccoli florets
1 red (bell) pepper, seeded and sliced
lengthways
115 g/4 oz spinach, tough stalks removed,
leaves shredded
30 ml/2 tablespoons chopped fresh coriander
(cilantro)
Salt and ground black pepper
For the spice paste
1 fresh red chili, seeded and chopped
3 fresh green chilies, seeded and roughly
chopped
1 lemon grass stalk, white part only
2 shallots, chopped
Finely grated rind of 1 lime
2 garlic cloves, chopped
5 ml/1 teaspoon ground coriander
2.5 ml/0.5 teaspoon ground cumin
1 cm/0.5 in fresh galangal, chopped
(optional)
30 ml/2 tablespoons chopped fresh coriander
(cilantro)
For the rice
225 g/8 oz jasmine rice, rinsed and drained
1 lemon grass stalk, outer leaves removed,
cut into 3 pieces
6 cardamom pods, bruised
475 ml/16 fl oz/2 cups water
Method:
Make the spice paste by grinding all the
ingredients to a coarse paste in a food processor or blender. Scrape the
paste out of the food processor or blender into a bowl, using a plastic
spatula. Heat the oil in a large heavy pan and fry the spice paste for 1-2
minutes, stirring constantly.
Pour in the coconut milk and stock, stir
well and bring to the boil. Reduce the heat, add the potatoes and simmer
for 15 minutes. Meanwhile, prepare the rice. Tip the rice into a large pan
and add the lemon grass and cardamom pods. Pour over the measured water.
Bring to the boil, then reduce the heat,
cover, and cook for 10-15 minutes until the water has been absorbed and
the rice is tender and slightly sticky. Season with salt, and leave to
stand, covered, for 10 minutes.
Add the baby corn to the potatoes in the
pan, with salt and pepper to taste, and cook for 2 minutes. Stir in the
sugar, broccoli and red pepper, and cook for 2 minutes or until the
vegetables are tender. Stir in the shredded spinach and half the fresh
coriander. Cook for 2 minutes.
Remove the whole spices from the rice, fluff
up the grains with a fork, then spoon into heated bowls. Top with the
curry, sprinkled with the remaining fresh coriander.
Happy Cooking,
Carol |
