Green jungle curry with lychees, green peppers and coconut rice cakes

Name: Green jungle curry with lychees, green peppers and coconut rice cakes
Yield: Serve 4
Cuisine: Thai
Ingredients: 250 ml coconut milk; 1 teaspoon ground turmeric; 200 g Thai jasmine rice; 1 free-range egg yolk; 2 sticks of lemongrass, outer casing discarded, finely chopped; ½ teaspoon fennel seeds, crushed; 1 heaped tablespoon Thai green curry paste; 200 g sugar snap peas; 30 g unsalted butter; 2 tablespoons vegetable oil; 2 shallots, thinly sliced; 2 cm piece of root ginger, peeled and finely chopped; 900 ml good vegetable stock; 8 asparagus tips; 4 kaffir lime leaves, shredded; 10 Thai basil leaves; 100 g French beans, trimmed; 150 g baby sweetcorn; 75 g Thai pea aubergines; 1 large turnip, peeled and cut into 1 cm dice; 1 small tin lychees, drained; 1 teaspoon green peppercorns

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Unlike most versions that generally contain coconut milk, this Thai curry is thin in appearance, full of vegetables and quite spicy. Originally jungle curries were made of wild boar, but nowadays they are more likely to be made with chicken or pork. This vegetarian version is wonderful.

Ingredients

For the Rice Cakes

250 ml coconut milk
1 teaspoon ground turmeric
200

Asia
Thailand
Main course
South East Asia
Gluten-free
Vegetarian

Method

For the rice cakes, put 250 ml water, the coconut milk and turmeric in a pan and bring to the boil. Add the rice and simmer gently for 10-15 minutes until cooked and all the liquid has gone. Mix in the egg yolk, then remove to a greased baking tin or cake tin, spread over with a palette knife to en