Thai Mixed Vegetable Curry with Lemon Grass Rice

[Guest guest]

Thai Mixed Vegetable Curry with Lemon Grass Rice

 

2 teaspoons vegetable oil

14 ozs. coconut milk

1 1/4 cups vegetable stock

8 ozs new potatoes, halved or quartered if large

1 4.5 oz. can baby corn cobs

1 teaspoon granulated sugar

6 1/2 ozs. broccoli florets

1 red bell pepper, seeded and sliced lengthways

4 ozs spinach, tough stalks removed, leaves shredded

2 tablespoons chopped fresh coriander

salt and ground black pepper

 

For the spice paste

1 fresh red chili, seeded and chopped

3 fresh green chilies, seeded and roughly chopped

1 lemon grass stalk, white part only

2 shallots, chopped

finely grated rind of 1 lime

2 garlic cloves, chopped

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 inch fresh galangal, chopped, optional

2 tablespoons chopped fresh coriander

 

For the rice:

8 ozs. jasmine rice, rinsed and drained

1 lemon grass stalk, outer leaves removed, cut into 3

pieces

6 cardamom pods, bruised

2 cups water

 

Make the spice paste by grinding all the ingredients

to a coarse paste in a food processor or blender.

Scrape the paste out of the food processor or blender

into a bowl, using a plastic spatula. Heat the oil in

a large heavy pan and fry the spice paste for 1 to 2

minutes, stirring constantly.

Pour in the coconut milk and stock, stir well and

bring to the boil. Reduce the heat, add the potatoes

and simmer for 15 minutes. Meanwhile, prepare the

rice. Tip the rice into a large pan and add the lemon

grass and cardamom pods. Pour over the measured water.

Bring to the boil, then reduce the heat, cover, and

cook for 10-15 minutes until the water has been

absorbed and the rice is tender and slightly sticky.

Season with salt, and leave to stand, covered, for 10

minutes.

Add the baby corn to the potatoes in the pan, with

salt and pepper to taste, and cook for 2 minutes. Stir

in the sugar, broccoli and red pepper, and cook for 2

minutes or until the vegetables are tender. Stir in

the shredded spinach and half the fresh coriander.

Cook for 2 minutes.

Remove the whole spices from the rice, fluff up the

grains with a fork, then spoon into heated bowls. Top

with the curry, sprinkled with the remaining fresh coriander

 

 

 

______________________________\

____

Be a better Heartthrob. Get better relationship answers from someone who knows.

Answers - Check it out.

http://answers./dir/?link=list & sid=396545433