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Vegetarian Thai Curry


Vegetarian Thai Curry

Thai curry paste

5cm piece of root ginger, peeled and chopped

2 garlic cloves, peeled and crushed

5cm piece of lemon grass, outer layers removed and finely chopped

1-2 small chillies (hot), (remove seeds) and finely chopped

Thai fragrant rice

200g Thai jasmine or fragrant rice

25g butter

Sea salt

Thai vegetable curry

2 tablespoons vegetable oil

1 onion, peeled and chopped finely

450g mixed leftover vegetables such as courgettes, cauliflower florets, peppers, small potatoes, mushrooms, green beans, mange tout, bean sprouts, carrots and spinach

400g can coconut milk 

Lime or lemon juice to taste


Thai curry paste

Blend the ginger, garlic, lemon grass and chilli in a food processor until it becomes a rough paste.

Thai fragrant rice

Put the rice in a large pan that has a tight-fitting lid. Add 375ml cold water, the butter and salt. Bring it to the boil, and turn down the heat to a simmer. Cook over a low heat, covered, for 20 minutes or until the rice has absorbed all the liquid (add a little more water if the rice is not yet tender).

Thai vegetable curry

Heat the oil in a pan and gently fry the onion, add the Thai curry paste and cook for about 2 minutes.

Add the vegetables with the coconut milk and simmer for 15-20 minutes (leave the vegetables that take a short time to cook and add those at the end).

Sprinkle with lemon juice and serve the with Thai fragrant rice.

Serve and enjoy!

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