THAI VEGETABLE CURRY RECIPE

THAI VEGETABLE CURRY

Ingredients for Thai Vegetable Curry
* ½ lime, rind finely chopped and juice
* 1 tbsp fresh lemon grass, chopped
* 1 clove garlic, peeled and crushed
* ½ bunch Thai basil
* ½ bunch fresh coriander, chopped
* 1-2 small (hot) red chillies, de-seeded and finely chopped
* 4-5tbsp water
* ½ tsp black peppercorns
* 2 tbsp groundnut oil
* 125g/4oz shallots or red onion, peeled, halved and sliced
* 1 clove garlic, peeled and crushed
* 1 small aubergine, cut into 1cm/½in slices
* 125g/4oz mange tout, topped and tailed
* 300ml/½ pint coconut milk
* salt and freshly ground black pepper
* Thai basil and fresh coriander to garnish

How to Cook Thai Vegetable Curry
1. Cook the rice according to the instructions on the packet.
2. Drain well, stir in the lime zest and keep warm.
3. Meanwhile, blend the lemon grass, garlic, basil, coriander, chillies, water and black peppercorns to a paste.
4. Heat the oil in a saucepan and gently fry the shallots or onion, garlic and aubergine for 5 minutes.
5. Add the aromatic paste and cook over a gentle heat for 2 minutes.
6. Add the mangetout and coconut milk and simmer for 15-20 minutes until cooked.

Note:

* Best served with 225g/8oz Thai fragrant rice