RECIPES for professional caterers THAI RED CURRY WITH FRAGRANT RICE Serves 12 Vegan Ingredients: 675g/1lb 8 oz Thai fragrant rice 675g/1 lb 8oz regular tofu for frying vegetable oil 45ml/3 tbsp vegetarian Thai red curry paste* 450g/1 lb shallots or red onions, halved and sliced 3 cloves garlic, crushed 3 aubergine, cut into 1 cm/ ½ inch cubes 3 courgettes, cut into 1 cm/ ½ inch cubes 350g/12 oz green beans, cut into 2.5cm/1” slices 350g/12 oz mange tout, topped and tailed 900ml/1 ½ pint coconut milk Juice of 2 limes or lemons To taste salt and freshly ground black pepper To garnish fresh coriander *make sure it doesn’t contain shrimp or fish sauce as some makes do Method: 1. Cook the rice according to the instructions on the packet. Drain well and keep warm. 2. Wrap the tofu in several layers of kitchen towel and press firmly with the palms of your hands to extract the excess water. Cut into cubes or triangles. Heat oil to a depth of 0.5cm/¼” in a frying pan and fry the tofu until golden on both sides. Drain and reserve. 3. Heat 30ml/2 tbsp of oil in a saucepan and gently fry the shallots or onion, garlic and aubergine for 5 minutes. Add the Thai red curry paste and cook over a gentle heat for 2 minutes. 4. Add the other vegetables, reserved tofu 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 fresh coriander. © Copyright The Vegetarian Society 2002   More recipes Mediterranean Vegetable & Quorn Puff Pie Cous Cous with Spicy Baked Aubergine and Chickpea Stew Asparagus Fettucine Stir Fry with Peanut Sauce Baked Mushrooms filled with Spinach, Brie and Walnuts Lasagne with Chestnuts and peppers Sandwich Fillings  Back to NVW 2002 Caterers Page

NVW and the World Congress were in the same week!