Thai vegetable curry with fragrant rice recipe

Recipe for thai vegetable curry with fragrant rice in our easy curry recipes collection.

Recipe ingredients

• 8 ounces thai fragrant rice
• 1/2 lime, rind finely chopped and juice
• 1 tablespoon fresh lemon grass, chopped
• 1 clove garlic, peeled and crushed
• 1/2 bunch thai basil
• 1/2 bunch fresh coriander, chopped
• 1 to 2 small hot red chillies, deseeded and finely chopped
• 4 to 5 tablespoons water
• 1/2 teaspoon black peppercorns
• 2 tablespoons groundnut oil
• 4 ounces shallots or red onion, peeled, halved and sliced
• 1 clove garlic, peeled and crushed
• 1 small aubergine, cut into 1/2 inch slices
• 4 ounces mange tout, topped and tailed
• 1/2 pint coconut milk
• Salt and freshly ground black pepper
• Thai basil and fresh coriander to garnish

How to make thai vegetable curry with fragrant rice

• Cook the rice according to the instructions on the packet.
• Drain well, stir in the lime zest and keep warm.
• Meanwhile, blend the lemon grass, garlic, basil, coriander, chillies, water and black peppercorns to a paste.
• Heat the oil in a saucepan and gently fry the shallots or onion, garlic and aubergine for 5 minutes.
• Add the aromatic paste and cook over a gentle heat for 2 minutes.
• Add the mangetout and coconut milk and simmer for 15 to 20 minutes until cooked.
• Add the lime juice, salt and pepper.
• Serve the curry with the thai fragrant rice, garnished with sprigs of thai basil and fresh coriander.

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• Okra (bhindi)
• Palak gobi
• Potato curry
• Basic curry
• Spinach and vegetable delight
• Spinach tofu peas
• Vegetable curry
• Tomato barta

• Beans and potato curry
• Capsicum curry
• Caribbean vegetarian curry
• Capetown fruit and vegetable curry
• Curried mushrooms
• Curried garbanzo beans
• Chana aloo
• Eggplant and spinach curry
• Green pepper curry
• Mixed vegetable curry
• Vegetarian curry
• Vegetable curry with cashews

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