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Thai Vegetable Curry
Thai Vegetable Curry
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Recipe difficulty: Easy
Vegetarian
0 of 5
Preparation time:
15 minutes
Cooking time:
15 minutes
Serves:
Up to 2 people
Course:
Main dishes
Can be made with these products:
Veggie Express FDM100BA
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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coconut
courgette
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