Thai Vegetable Curry with Lemon Grass Rice

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

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

Asia
Thailand
Main course
Vegan
Gluten-free
South East Asia

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