Thai Vegetable Curry with Veggie Express

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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Course: Main dishes

Can be made with these products:

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

  • 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.
  • 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.
  • Heat the oil in a frying pan and gently fry the paste for 2-3 minutes.
  • 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.
  • 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.
  • Stir in the coriander leaves and serve with the rice.

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