Lemon grass, coriander, chillies, coconut milk – all these flavours belong to the wonderful food of Thailand. This curry is based on the traditional Thai Green Curry found in many restaurants.
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
- Cook the rice according to the instructions on the packet. Drain well, stir in the lime zest and keep warm.
- Meanwhile, blend the lemongrass, garlic, basil, coriander, chillies, water and blackpepper corns 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.
