Vegetable Thai Curry - Food Pocket Guide

Name: Vegetable Thai Curry - Food Pocket Guide
Total time: 50 min
Ingredients: 2.50 piece of root ginger, peeled and chopped; 2 garlic cloves, peeled and crushed; 2.50 piece of lemon grass, outer layers removed and finely chopped; 12 small chillies (hot), deseeded and finely chopped; 200 g Thai Jasmine or Fragrant rice; 25 g butter; Sea salt; 2 tbsp vegetable oil; 1 onion, peeled and chopped finely; 450 g mixed leftover vegetables such as courgettes, cauliflower florets, peppers, small potatoes, mushrooms, green beans, mange tout, bean sprouts, carrots and spinach.; 400 g can coconut milk; Lime or lemon juice to taste

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You don’t need to make the curry paste from scratch; use a quick green or red Thai curry paste that can be found in supermarkets, it contains fish paste so is not ideal for the true vegetarian....

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Ingredients

2.50 piece of root ginger, peeled and chopped
2 garlic cloves, peeled and crushed
2.50 piece of lemon grass, outer layers removed and finely chopped
12 small chillies (hot), deseeded and finely chopped
200 g Thai Jasmine or Fragrant rice
25 g butter
Sea salt
2 tbsp vegetable oil
1 onion, peeled and chopped finely
450 g mixed leftover vegetables such as courgettes, cauliflower florets, peppers, small potatoes, mushrooms, green beans, mange tout, bean sprouts, carrots and spinach.
400 g can coconut milk
Lime or lemon juice to taste