Thai Vegetable Curry with Rice Recipe

Thai Vegetable Curry with Rice Recipe

A medley of roasted vegetables in a vibrant homemade Thai green curry sauce, crafted with fresh coriander, garlic, ginger, spring onion, bird's eye chili, lemon, lime, and blended with creamy coconut milk. This flavorful cauliflower and vegetable curry is served atop fragrant ginger and soy-infused rice, making it an ideal dish for vegans and vegetarians.
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Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 2

Ingredients
  

Veg

  • 0.5 head cauliflower
  • 150 grams mushrooms
  • 2 whole sweet potato
  • 2 sprig fresh basil

Curry paste

  • 6 sprig coriander
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 4 whole green birds eye chillis
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 whole lemon
  • 0.5 whole lime
  • 4 whole spring onions

Sauce

  • black pepper (to taste)
  • 3 sprig fresh basil
  • 2 tbsp green peppercorns
  • salt (to taste)
  • 6 grams brown sugar
  • 1 tin tinned coconut milk

Rice

  • 1 cm fresh ginger
  • 0.5 whole lemon
  • 100 grams basmati rice
  • 1 tbsp soy sauce

Instructions
 

  • set the oven to 190C 375F or gas mark 5, peel the potatoes, cut the sweet potatoes into slices, oil the baking tray using a pastry brush,add the sweet potatoes to the baking tray, place in the oven, cook for 15 mins to 20 mins, while the potatoes are cooking
  • add a spot of oil to a pan, peel and grate the ginger, add to the pan, cook for a minute or two
  • add the rice to the pan, add the soy sauce, add the amount of water recommended on the rice packet to the rice
  • zest the lemon(s), add the lemon zest to the pan, cook for 10 mins to 15 mins, while the rice is cooking
  • zest the lime(s), zest the lemon(s), peel and grate the ginger, add the zest and ginger to the food processor
  • wash and finely slice the spring onions, peel and crush the garlic using the garlic crusher or chop finely, add the spring onions and garlic along with the remaining curry paste ingredients into the food processor, blend until smooth
  • cut the cauliflower into florets, wash and slice the mushrooms, when the sweet potato is cooked cut into quarters
  • Heat the wok add a spot of oil, add the cauliflower to the wok, cook for 3 to 4 mins
  • add the mushrooms to the wok, cook for 3 to 4 mins
  • add the curry paste, turn the coconut milk tin upside down and open, The coconut milk will have seperated place the milk in a bowl, Add the cream to the wok, cook for a minute or two, add the coconut milk, gradually a little at a time, turn the heat up and stir till the sauce thickens
  • add the sweet potatoes to the wok, add the sugar to the wok and stir to mix the ingredients, add the pepper corns, cook for 5 minutes
  • wash and tear the basil leaves, add the basil to the wok, season with salt and pepper, cook for a minute or two
  • divide the rice between individual serving dishes, place the curry on top of the rice, sprinkle with basil, serve immediately
Keyword Thai Vegetable Curry with Rice Recipe
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Vegetable Meals

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