Thai veggie curry For the paste
For the curry
4-6 medium green chillies, de-seeded and roughly chopped
1 bag thai jasmine rice
2 shallots, chopped
sweet potatoes 4 large, peeled and chopped into 5cms squares
5cm piece of fresh ginger, peeled and grated
aubergine 2 large chopped into 2cms squares
2 garlic cloves, crushed
courgette 2 large, peeled and deseeded chopped into 2cms squares
small bunch of fresh coriander, stalks and roots attached if possible
carrots peeled and cut into 1 cm chunks
2 lemongrass stalks, soaked and chopped
onions 4, quartered
1 lime, grated zest and juice
1 can coconut milk
8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
1 cans worth of water
2.5cm/1in piece galangal, peeled and chopped (if available)
coconut oil 1tbsp honey peanuts, mange tout and lime to garnish
1 tbsp coriander seeds, crushed 1 tsp ground cumin 1 tsp black peppercorns, crushed 2 tsp thai fish sauce or light soy sauce 3 tbsp olive oil Make the paste by putting all ingredients into a food processor and blitzing into a paste, leave in the fridge overnight for extra flavour. Soak the rice in warm water. Rinse the peanuts to remove the salt. In a large pan add 2tbs of the coconut oil and turn onto a medium heat. Add the sweet potatoes and cook for 5 minutes with a lid on stirring occasionally. Take the lid off and add the onions cook until they have browned slightly and the add the paste cook for 2 minutes and then add all of the other vegetables and stir well. Add the coconut milk and leave to simmer for 15 minutes. Fill the can with water and stir the curry every 5 minutes adding 1/3 of a can of water each time. Take of the heat and add the Mange tout and honey. In a separated pan fry the peanuts until browned. Take the rice and add to slightly salted water until fluffy. Quarter lime. Serve the curry on a bed of rice, peanuts sprinkled on top with lime squeezed on top to taste.