Thai Vegetable Curry
This recipe uses your own homemade Thai curry paste to get a curry packed full of flavour.
Ingredients
150 g jasmine rice
400 g water
For the curry paste
1 garlic clove
1 red bird's eye chilli
15 g ginger
1 lemongrass stalk
1 shallot
20 g coriander
For frying
1 Tbsp oil
For the vegetables
100 g baby corn
400 g butternut squash
1 shallot
To finish
1 courgette
400 g coconut milk
1 Tbsp fish sauce
1 Tbsp light soy sauce
2 kaffir lime leaves
Instructions
STEP 1/7
Peel and crush the garlic clove.
Trim and deseed the chilli.
Peel the ginger.
Trim and cut the lemongrass into 3 cm pieces.
Trim and peel the shallots.
Destalk the coriander, reserve the stalks and the leaves.
Peel and deseed the squash.
Trim and slice the courgette.
STEP 2/7
Fit the ThermoResist Glass Blender to the Food Processor bowl.
STEP 3/7
Add rice and water into the small saucepan and fit a lid.
Heat over a low heat.
Bring to the boil and cook for 15 minutes without stirring.
STEP 4/7
Add garlic, chilli, ginger, lemongrass, shallot and coriander stalks into the Blender attachment.
Pulse until a coarse paste is formed.
STEP 5/7
Add oil into the frying pan.
Heat over a medium heat.
Add the paste to the frying pan.
Fry for 3 minutes.
STEP 6/7
Fit the Thin Slicing Disc to the Food Processor.
Slice corn, squash and shallot into the Food Processor.
Add the vegetables to the frying pan.
Fry for 5 minutes.
STEP 7/7
Add courgette, coconut milk, fish sauce, soy sauce and lime leaves into the frying pan.
Simmer for 5 minutes until tender.
Stir through the coriander leaves.
Serve
Thai Vegetable Curry
This recipe uses your own homemade Thai curry paste to get a curry packed full of flavour.
Ingredients
150 g jasmine rice
400 g water
For the curry paste
1 garlic clove
1 red bird's eye chilli
15 g ginger
1 lemongrass stalk
1 shallot
20 g coriander
For frying
1 Tbsp oil
For the vegetables
100 g baby corn
400 g butternut squash
1 shallot
To finish
1 courgette
400 g coconut milk
1 Tbsp fish sauce
1 Tbsp light soy sauce
2 kaffir lime leaves
Instructions
STEP 1/7
Peel and crush the garlic clove.
Trim and deseed the chilli.
Peel the ginger.
Trim and cut the lemongrass into 3 cm pieces.
Trim and peel the shallots.
Destalk the coriander, reserve the stalks and the leaves.
Peel and deseed the squash.
Trim and slice the courgette.
STEP 2/7
Fit the ThermoResist Glass Blender to the Food Processor bowl.
STEP 3/7
Add rice and water into the small saucepan and fit a lid.
Heat over a low heat.
Bring to the boil and cook for 15 minutes without stirring.
STEP 4/7
Add garlic, chilli, ginger, lemongrass, shallot and coriander stalks into the Blender attachment.
Pulse until a coarse paste is formed.
STEP 5/7
Add oil into the frying pan.
Heat over a medium heat.
Add the paste to the frying pan.
Fry for 3 minutes.
STEP 6/7
Fit the Thin Slicing Disc to the Food Processor.
Slice corn, squash and shallot into the Food Processor.
Add the vegetables to the frying pan.
Fry for 5 minutes.
STEP 7/7
Add courgette, coconut milk, fish sauce, soy sauce and lime leaves into the frying pan.
Simmer for 5 minutes until tender.
Stir through the coriander leaves.
Serve