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Ingredients
Lemongrass Rice
- 7 oz white basmati rice
- 16 oz water
- ½ tsp salt
- 1 stalk fresh lemongrass, halved
- ½ lime
Vegetarian Thai Green Curry Paste
- 1 ½ oz shallots, halved
- 1 inch fresh ginger, sliced
- 2 garlic cloves
- 1 oz fresh green chilies, deseeded, cut into pieces (see Tip)
-
1
inch fresh galangal (Thai ginger), root, sliced
or ½ tsp galangal (Thai ginger), dried - 5 sprigs fresh cilantro, leaves only
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 stalk fresh lemongrass, sliced (2 in.)
- 15 fresh Thai basil leaves
- 1 oz oil
- 1 tsp salt
Assembly
- 1 oz oil
- 9 oz eggplant, cubed (1 in.)
- 13 ½ oz coconut milk, divided
- 10 oz water
-
1
tbsp palm sugar
or 1 tbsp brown sugar -
3
fresh kaffir lime leaves
or 3 dried kaffir lime leaves - ½ vegetable stock cube, crumbled
- ½ tsp ground white pepper
- 7 oz sweet potatoes, cut in pieces (1 in.)
- 3 ½ oz broccoli florets
- 1 tbsp fish sauce (optional)
- 3 oz sugar snap peas, trimmed
- 3 oz baby corn, drained
- 1 tbsp coconut oil, melted (see Tip)
- 1 tbsp honey
- ½ tsp salt
- 1 spring onion, sliced (¼ in.)
- 3 sprigs fresh cilantro, leaves only
- fresh green chili, sliced, to garnish
- fresh Thai basil leaves, to garnish
- 1 - 2 limes, cut in wedges, to garnish
- Nutrition
- per 1 portion
- Calories
- 2196 kJ / 524 kcal
- Protein
- 8 g
- Carbohydrates
- 70 g
- Fat
- 21 g
- Saturated fat
- 4 g
- Fiber
- 8 g
- Sodium
- 1158 mg
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