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Thai vegetable curry with Jasmine rice

Thai vegetable curry with Jasmine rice

A saucy, fragrant Thai dish. For the authentic Thai touch, serve with Spekko Royal Umbrella Jasmine Rice.

  • Serves: 2
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 250 ml (1 cup) Spekko Royal Umbrella Jasmine Rice
    • ½ lime, juiced, rind finely chopped
    • 15 ml (1 tbsp) chopped fresh lemon grass
    • 1 clove garlic, peeled and crushed
    • 1 cm fresh ginger, sliced
    • 125 ml (½ cup) fresh basil leaves
    • ½ bunch fresh coriander washed and chopped finely (including stems and roots)
    • 2 large red chillies, de-seeded and sliced
    • 75 ml (4- 5 tbsp) hot water
    • 2,5 ml (½ tsp) black peppercorns
    • 30 ml (2 tbsp) peanut oil
    • 125 ml (½ cup) finely diced red onion
    • 1 clove garlic, crushed
    • 1 medium brinjal cut into ½ inch cubes
    • 125 ml (½ cup) snow peas
    • 125 ml (½ cup) sliced carrots
    • 1 X 400 g can coconut milk
    • basil leaves and coriander to garnish

Method

    1. Cook the rice and drain off, then stir in the lime juice and zest and set aside.
    2. Blend the lemon grass, garlic, ginger, basil, coriander, chillies, water and black peppercorns into a fine paste.
    3. Heat the peanut oil in a saucepan and gently fry the onion, garlic and brinjal for 5 minutes.
    4. Add the blended paste and cook over a gentle heat for 2 minutes.
    5. Add the carrots, snow peas and coconut milk and simmer for 10-15 minutes.
    6. Season with salt, garnish with fresh coriander and basil and serve with the rice.