Name: Thai Vegetable Curry with Lemon Grass Rice
Yield: Serves Four
Cuisine: Thailand
Ingredients: 2.5 ml/½ tsp ground cumin; 1 cm/½ in piece fresh galangal, finely chopped, or 2.5 ml/½ tsp dried galangal (optional); finely grated rind of 1 lime; 2 garlic cloves, chopped; 5 ml/1 tsp ground coriander; 1 lemon grass stalk, outer leaves removed and lower 5 cm/2 in finely chopped; 2 shallots, chopped; 225 g/8 oz new potatoes, halved or quartered, if large; 300 ml/½ pint/1¼ cups vegetable stock; 400 ml/14 fl oz/1⅔ cups coconut milk; 10 ml/2 tsp vegetable oil; 6 cardamom pods, bruised; 185 g/6½ oz/1¼ cups broccoli florets; 1 red (bell) pepper, seeded and sliced lengthways; 8 baby corn cobs; 5 ml/1 tsp golden caster (superfine) sugar; 115 g/4 oz spinach, tough stalks removed, leaves shredded; 30 ml/2 tbsp chopped fresh coriander (cilantro); 15 ml/1 tbsp chopped fresh coriander (cilantro) roots and stems (optional); 475 ml/16 fl oz/2 cups water; salt and ground black pepper; 3 fresh green chillies, seeded and chopped; 225 g/8 oz/1¼ cups jasmine rice, rinsed; 1 lemon grass stalk, outer leaves removed, cut into 3 pieces; 1 fresh red chilli, seeded and chopped

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Fragrant jasmine rice, subtly flavoured with lemon grass and cardamom, is the perfect accompaniment for this richly spiced vegetable curry.

Ingredients

10 ml/2 tsp vegetable oil
400 ml/14

Method

Make the spice paste. Place all the ingredients in a food processor and process to a coarse paste. Heat the oil in a large, heavy pan. Add the paste and stir-fry over a medium heat for 1–2 minutes, until fragrant.
Pour in the coconut milk a