CURRY WITH LEMON GRASS RICE

Firm new potatoes, baby corn, broccoli, pepper, and spinach make a fabulous combination cooked in a hot spicy curry. Fragrant jasmine rice, subtly flavoured with lemon grass and cardamom, is the perfect accompaniment.

Serves :

Preparation Method :

To make the spice paste, place all the ingredients in a food processor and process to a coarse paste.
Heat the oil in a large, heavy pan. Add the paste and stir-fry over medium heat for 1 - 2 minutes, until fragrant.
Pour in the coconut milk and stock and bring to boil. Reduce the heat, add the potatoes, and simmer gently for about 15 minutes, until almost tender.
Meanwhile, put the rice into a large pan with the cardamoms and lemon grass.
Pour in the water, bring to boil, reduce the heat, cover, and cook for 10 - 15 minutes, until the water has been absorbed and the rice is tender.
When the rice is cooked and slightly sticky, season to taste with salt, then replace the lid and leave to stand for 10 minutes.
Add the baby corn to the potatoes, season with salt and pepper to taste, then cook for 2 minutes.
Stir in the sugar broccoli and red pepper and cook for further 2 minutes, or until the vegetables are tender.
Stir the shredded spinach and half the fresh coriander into the vegetable mixture.
Cook for 2 minutes, then spoon the curry into a warmed serving dish.
Remove and discard the cardamom pods and lemon grass from the rice and fluff up the grains with a fork.
Garnish with the remaining fresh coriander and serve with the rice.

INGREDIENTS

2 teaspoons Cooking oil
400 ml coconut milk
300 ml vegetable stock
225 grams new potatoes, halved or quartered, if large
8 baby corn cobs
1 teaspoon golden caster (superfine) sugar
185 grams broccoli florets
1 red (bell) pepper, seeded and sliced lengthways
150 grams spinach, tough stalks removed, leaves shredded
2 tablespoons chopped fresh coriander (cilantro)
Salt and ground black pepper

For the spice paste

1 fresh red chilli, seeded and chopped
3 fresh green chillies, seeded and chopped
1 lemon grass stalk, outer leaves removed and lower
2 inch finely chopped
2 shallots, chopped finely grated rind of 1 lime
2 garlic cloves, chopped
1 teaspoon ground coriander
½ teaspoon ground cumin
½ inch piece fresh galangal, finely chopped, or ½ teaspoon dried galangal (optional)
2 tablespoons chopped fresh coriander
1 tablespoon chopped fresh coriander roots and stems (optional)