Thai Vegetable Curry with Lemon Grass Rice

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

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
South East Asia
Vegan
Gluten-free

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