Ingredients

225g/8oz Thai fragrant rice

1/2 lime, rind finely chopped and juice

1 tbsp fresh lemon grass, chopped

1 clove garlic, peeled and crushed

1/2 bunch Thai basil

1/2 bunch fresh coriander, chopped

1-2 small (hot) red chillies, de-seeded and finely chopped

4-5tbsp water

1/2 tsp black peppercorns

2 tbsp groundnut oil

125g/4oz shallots or red onion, peeled, halved and sliced

1 clove garlic, peeled and crushed

1 small aubergine, cut into 1cm/1/2in slices

125g/4oz mange tout, topped and tailed

300ml/1/2 pint coconut milk

salt and freshly ground black pepper

Thai basil and fresh coriander to garnish

Method

Cook the rice according to the instructions on the packet. Drain well, stir in the lime zest and keep warm.

Meanwhile, blend the lemon grass, garlic, basil, coriander, chillies, water and black peppercorns to a paste.

Heat the oil in a saucepan and gently fry the shallots or onion, garlic and aubergine for 5 minutes.

Add the aromatic paste and cook over a gentle heat for 2 minutes.

Add the mangetout and coconut milk and simmer for 15-20 minutes until cooked.

Add the lime juice, salt and pepper.

Serve the curry with the Thai fragrant rice, garnished with sprigs of Thai basil and fresh coriander.

Cooks Comments and Tips

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