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

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Preparation info
  • Serve

    4

    • Difficulty

      Medium

Appears in

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

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

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