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Vegetable Thai Curry
You don’t need to make the curry paste from scratch; use a quick green or red Thai curry paste that can be found in supermarkets, it contains fish paste so is not ideal for the true vegetarian. This recipe however, is suitable for vegetarians.
Ingredients show imperial units
Serves 4
Thai curry paste;- 2.5cm piece of root ginger, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 2.5cm piece of lemon grass, outer layers removed and finely chopped
- 1-2 small chillies (hot), deseeded and finely chopped
- 200g Thai Jasmine or Fragrant rice
Rice
Great as an accompaniment or for making risotto and pilaff.
- White long grain rice is good for salads, and its absorbent qualities go well with sauces and casseroles.
- Risotto rice has an incredible capacity to absorb a great amount of cooking liquid and still retain bite, just like paella rice.
- When cooked, basmati rice gives a light, fluffy, separate grains perfect to accompany curries or biriyani and pilaff dishes.
- Rice can replace breadcrumbs in stuffing’s and a few grains can be added to soups to thicken the broth.
- You have to be careful when reheating rice as there is a nasty little bacteria called bacillus cereus which may be present in cereals, particularly rice, and it is resistant to heat.
- It’s important always to cook rice for a hot dish just as you need it and serve it piping hot. If the rice is for a cold dish, once it’s cooked, cool it as quickly as possible and chill within two hours. To do this, drain the rice in a colander, rinse with cold water then tip into a large shallow container. Once it is cold, cover and keep refrigerated for no longer than a day.
- 25g butter
- Sea salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- 2 tablespoons vegetable oil
- 1 onion, peeled and chopped finely
- 450g mixed leftover vegetables such as courgettes, cauliflower florets, peppers, small potatoes, mushrooms, green beans, mange tout, bean sprouts, carrots and spinach.
- 400g can coconut milk
Coconut milk
For thai curries and vegetable bakes
If you have any leftover you can freeze in ice-cube trays. Once frozen transfer to freezer bags. It will keep for up to 3 months.
- Lime or lemon juice to taste
Instructions
Thai curry paste;
- Blend the ginger, garlic, lemon grass and chilli in a food processor until it becomes a rough paste.
Thai fragrant rice;
- Put the rice in a large pan that has a tight-fitting lid. Add [[375ml]] cold water, the butter and salt. Bring it to the boil, and turn down the heat to a simmer. Cook over a low heat, covered, for 20 minutes or until the rice has absorbed all the liquid (add a little more water if the rice is not yet tender).
Thai Vegetable Curry;
- Heat the oil in a pan and gently fry the onion, add the Thai curry paste and cook for about 2 minutes. Add the vegetables with the coconut milk and simmer for 15-20 minutes (leave the vegetables that take a short time to cook and add those at the end).
- Sprinkle with lemon juice and serve the with Thai fragrant rice.
Health Note
Ginger aids digestion, and is a popular remedy for nausea. In natural medicine it is also used to protect against respiratory and digestive infections. Taken at the first signs of a cold or flu, hot ginger tea makes a comforting drink and may help to clear a blocked nose and stimulate the liver to remove toxins form the bloodstream.
Comments on this recipe
This was my first attempt ever at making a Thai curry. It was really easy and delicious! I'm making a non-veggie version tomorrow night...
Comments on this recipe