Thai Vegetable Curry with Lemon Grass Rice

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

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
Gluten-free
Vegan
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