Ingredients

• 150g jasmine rice
• 1 clove garlic
• 1 red bird’s eye chilli
• 3cm root ginger, peeled
• 1 lemongrass stalk, cut into 3cm pieces
• 2 shallots
• ½ x 28g pack coriander
• 1 tbsp oil
• 100g baby corn
• 400g butternut squash
• 1 courgette
• 400ml can coconut milk
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 2 kaffir lime leaves

Tools

• Veggie Express
• Slicing Blade

Method

1. Place the rice with 400ml water in a small saucepan, bring to the boil and cook, covered over a low heat for 14-16 minutes without stirring, until the liquid is absorbed and the rice is tender.
2. Meanwhile, place the garlic, chilli, ginger, lemongrass, 1 shallot and the coriander stalks in the bowl with the blade attached and process to give a coarse paste.
3. Heat the oil in a frying pan and gently fry the paste for 2-3 minutes.
4. Meanwhile, with the slicing blade and direct serve lid attached, slice the remaining shallot, baby corn and squash into a large bowl and mix together.
5. Add the mixed vegetables to the pan and fry for 4-5 minutes. Slice the courgette and add to the pan with the coconut milk, fish sauce, soy sauce and kaffir lime leaves and simmer for 5-6 minutes until tender.
6. Stir in the coriander leaves and serve with the rice.

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