Thai Vegetable Curry with Lemon Grass Rice from Thai Food and Cooking by Judy Bastyra and Becky John

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

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Fragrant jasmine rice, subtly flavoured with lemon grass and cardamom, is the perfect accompaniment for this richly spiced vegetable curry.

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Ingredients

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