Ingredients
· 225g/8oz Thai fragrant rice
· ½ lime, rind finely chopped and juice
· 1 tbsp fresh lemon grass, chopped
· 1 clove garlic, peeled and crushed
· ½ bunch Thai basil
· ½ bunch fresh coriander, chopped
· 1-2 small (hot) red chillies, de-seeded and finely chopped
· 4-5tbsp water
· ½ 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/½in slices
· 125g/4oz mange tout, topped and tailed
· 300ml/½ 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.
This looks bomb omg!!!