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.
225g/8oz
Thai fragrant rice
1 tablespoon chopped fresh lemon grass
1 clove garlic, crushed
1/2 bunch Thai basil
1/2 bunch fresh coriander, chopped
1-2 small (hot) red chillies, deseeded and finely chopped
4-5 tablespoons water
1/2 teaspoon black peppercorns
2 tablespoons groundnut oil
100g/4oz shallots or red onions, halved and sliced
1 clove garlic, crushed
1 small aubergine, cut into 1 cm/1/2 inch cubes
1 courgette, cut into 1 cm/1/2 inch cubes
100g/4oz green beans, cut into 2.5cm/1" slices
100g/4oz mange tout, topped and tailed
300ml/1/2 pint coconut milk
juice of 1/2 lime or lemon
salt and freshly ground black pepper
Thai basil and fresh coriander to garnish
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.
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