Thai green curry with coconut jasmine rice
SERVES 4 FOR THE CURRY SAUCE Add 800ml coconut milk to a pan and reduce it by a third over a medium heat (don’t boil it, as it will probably bubble up out of the pan and cause a mess; trust me: I’ve done it). It takes about 20 minutes to reduce. Whisk in 1 heaped tbsp green curry paste, then add 1 tbsp coconut sugar and stir until dissolved. FOR THE VEG Cut 1 large aubergine into 2cm cubes. Cut 1 large red pepper into 2cm cubes. Slice 1 large courgette into half moons. Have ready 100g trimmed mangetout or green beans. Add the aubergine to the curry sauce and cook for 5 minutes on a gentle simmer, then add the rest of the raw vegetables and cook for 2 minutes or until just done to your liking. Stir in 1 tbsp tamari or soy sauce and serve the curry with jasmine rice (see below) or whatever sides you like. Finish with a scattering of bean shoots and cashews, chopped fresh herbs and a few sesame seeds, if wished. FOR THE RICE Select a large pan with a tight-fitting lid. Wash 400g jasmine rice under cold water to remove some of the starch. Place it in the pan with 500ml water, 225ml coconut milk and a pinch of salt. Bring to a boil, stirring occasionally to prevent sticking. Reduce the heat to low, put the lid firmly on the pan and cook for a further 15 minutes or until all the liquid has gone.