Thai Vegetarian Curry with Fragrant Rice

Ingredients

• 225g Thai fragrant rice
• 1 tbsp fresh lemongrass, chopped
• 1 clove garlic, crushed
• ½ bunch Thai basil
• ½ bunch fresh coriander, chopped
• 1-2 small red chillies, deseeded and finely chopped
• 4-5 tbsp water
• ½ tsp peppercorns
• 2 tbsp groundnut oil
• 100g shallots, halved and sliced
• 1 small aubergine, cut into 1cm cubes
• 1 courgette, cut into 1 cm cubes
• 100g green beans, cut into 2.5cm pieces
• 100g mangetout, topped and tailed
• 300ml coconut milk
• ½ lime, juiced
• Salt and freshly ground black pepper

To garnish

• Thai basil and fresh coriander,

Method

1. Cook the rice according to the instructions on the packet. Drain well, stir in the lime zest and keep warm.
2. Meanwhile, blend the lemongrass, garlic, basil, coriander, chillies, water and blackpepper corns to a paste.
3. 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.
4. Add the other vegetables and coconut milk and simmer for 15-20 minutes until cooked. Add the lime or lemon juice, salt and pepper.
5. Serve the curry with the Thai fragrant rice, garnished with sprigs of Thai basil and fresh coriander.