Monday 2nd June 2014: Thai Green Vegetable Curry with Coconut Rice

This flavoursome Thai dish is sure to brighten up any Monday and get your taste buds tingling!

Serves: 4

Thai Green Curry Paste Ingredients

4-6 medium green chillies -de-seeded, roughly chopped

2 shallots, roughly chopped 5cm piece of ginger, peeled and grated

2 garlic cloves, crushed 1 bunch of fresh coriander 2 lemongrass stalks, chopped (tough woody part removed)

1 lime, grated zest and juiced 8 kaffir lime leaves, torn into pieces (if unavailable use the zest of an extra lime)

2.5cm piece of galangal, peeled and chopped 1tbsp coriander seeds, crushed 1 tsp ground cumin

1 tsp black peppercorns, crushed 2 tsp Thai fish sauce or light soy sauce

3 tbsp olive oil

Method Place all the ingredients in a food processor and blitz to a paste.

Curry Ingredients

1 tbsp vegetable oil 2 tbsp Thai green curry paste (according to taste) 1 tbsp soft dark brown sugar

750g selection of fresh vegetables (baby corn, mange tout, peppers, onion, courgette, aubergine, peas, green beans etc., whichever you prefer)

400 mls coconut milk 1 tbsp Thai fish sauce or light soy Chopped fresh coriander

½ - 1 lime, juice only

The Food Project

Method

Heat the oil in a wok or large frying pan Add the curry paste and sugar and heat over a fairly high heat for one minute, and

then reduce the heat Add the larger vegetables first and stir them so they are coated in the curry paste.

Cook for 2 -3 minutes then add the remaining vegetables, continue cooking for a

further minute Add the coconut milk and the fish sauce and bring to a simmer. Continue to simmer

until the coconut milk begins to thicken, then add the chopped fresh coriander and lime juice

Check for seasoning, add fish sauce if required

Serve with Thai jasmine rice or coconut rice (please see the recipe below)

Coconut Rice Ingredients

300g long grain rice 170mls coconut milk

170mls vegetable stock Salt to taste

Method

Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan which has a tight-fitting lid

Mix the coconut milk and stock together and pour it over the washed rice

Cover the saucepan with a lid and bring the rice to boil on high heat Once vigorously boiling, change to a low heat, cover with the lid and allow to

simmer for 10 minutes, or until the water level is the same as the top of the rice At this point, turn the heat completely off and allow to rest for a further 10

minutes, keeping the lid on at all times. Use a wooden spoon to fluff up the rice

before serving. Add salt, sugar and pepper to taste