30 Minutes
Thai Vegetable Curry with Rice

Thai Vegetable Curry with Ginger and Soy Rice

Roasted sweet potatoes, cauliflower and mushrooms cooked in a delicious homemade fresh green Thai curry sauce flavoured with a selection of subtle spices, coconut, chilli, basil and green peppercorns. This tasty curry is served on a bed of lemon, ginger and soy rice.

 

How it's doneDirections

Step 1

  • Set the oven to 190C 375F or gas mark 5
  • Peel the potatoes cut the sweet potatoes into slices and then quarters
  • 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

Step 2

  • While the potatoes are cooking
  • Add a spot of oil to the pan
  • Peel and grate the ginger add to the pan cook for a minute or two
  • Add the rice to the pan
  • Add the water to the pan
  • Add the soy sauce

Step 3

  • Zest the lemon(s) add the lemon zest to the pan cook for 10 mins to 15 mins

Step 4

While the rice is cooking

  • Zest the lime(s)
  • Zest the lemon(s)
  • Peel and grate the ginger
  • Wash and finely slice the spring onions
  • Place the curry paste ingredients into the food processor
    blend until smooth

Step 5

  • Cut the cauliflower into florets
  • Wash and slice the mushrooms
  • When the sweet potato is cooked slice
  • Heat the wok add a spot of oil add the cauliflower cook for 3 to 4 mins

Step 6

  • 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 separated 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

Step 7

  • Turn the heat up and stir till the sauce thickens
  • Add the sweet potatoes
  • Add the sugar stir to mix the ingredients
  • Add the pepper corns cook for 5 minutes
  • Wash and tear the basil leaves add the basil cook for a minute or two

Step 8

  • Divide the rice between individual serving dishes
  • Place the curry on top of the rice
  • Sprinkle with basil serve immediately

What you needIngredients

Servings 2
Utensils
  • 2 Chopping Board
  • 2 Large Knife
  • lemon squeezer
  • 2 grater
  • garlic crusher
  • food processor
  • large pan
  • 1 Fish Slice
  • wok
veg
  • 1/2 cauliflower
  • 2 sweet potato
  • 100 grams mushrooms
curry paste
  • 6 green birds eye chillis
  • 1/2 lemon
  • 1/2 lime
  • 3 cm fresh ginger
  • 6 sprigs coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 4 spring onions
  • 2 garlic clove
Sauce
  • 1 tin Coconut milk
  • 1 tsp sugar brown
  • 2 tbsp green peppercorns
  • 3 sprigs fresh basil
  • 1/4 fresh Chilli
  • salt to taste
  • pepper to taste
Rice
  • 100 grams white rice
  • 2 cm fresh ginger
  • 2 tsp soy sauce
  • 1/2 lemon
  • 2 sprig fresh basil

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