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