Thai green curry with co­conut jas­mine rice

The Mail on Sunday - You - - Foodbody Camp -

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.

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