2tsp veg. oil
1 2/3 c coconut milk
1 1/4 c veg. stock
8 oz new potatoes (halved or quartered if large)
5 oz baby corn
1 tsp golden sugar
7 oz broccoli florets
1 red bell pepper, seeded and sliced lengthwise
4 oz spinach, touch stalks removed and shredded
2 TBS chopped cilantro
salt and pepper to taste
For the spice paste:
1 red chile, seeded and chopped
3 green chiles, seeded and chopped
1 lemongrass stalk, outer leaves removed and inside finely chopped
2 shallots, chopped
finely grated rind of 1 lime
2 garlic cloves, chopped
1 tsp ground coriander
1/2 tsp ground cumin
1/2 inch piece of fresh galangal
2 TBS cilantro, chopped
1 TBS cilantro roots and stems, chopped (optional)
For the rice
generous 1 cup jasmine rice, rinsed
1 lemongrass stalk, outer leaves removed and cut into 3 pieces
6 cardamom pods, bruised
1- Make the spice paste. Place all the ingredients ina food processor or
blender and blend to a coarse paste.
2- Heat the oil in a large heavy-based saucepan and fry the spice paste for 1-2 minutes, stirring constantly. Add the coconut milk and stock, and bring to a boil.
3- Reduce the heat, add the potatoes and simmer for 15 minutes. Add the baby corn and seasoning, then cook for 2 minutes. Stir in the sugar,
broccoli and red pepper; and cook for 2 minutes more until the vegetables are tender. Stir in the shredded spinach and half the cilantro. Cook for 2 minutes.
4- Meanwhile, prepare the rice. Tip the rinsed rice into a saucepan and
add the lemongrass and cardamom pods. Pour over 2 cups of water.
5- Bring to a boil, then reduce the heat, cover, and cook for 10-15 minutes until the water is absorbed and the rice is tender and slightly sticky. Season with salt to taste, leave to stand for 10 minutes, then fluff up the rice with a fork.
6- Remove the spices and serve the rice with the curry, sprinkled with the remaining cilantro.
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