Serves 4, vegan Lemon grass, coriander, chillies, coconut milk – all these flavours belong to the wonderful food of Thailand.
This curry is based on the traditional Thai Green Curry found in many restaurants.

Ingredients

  • 1 tablespoon chopped fresh lemon grass
  • 1 clove garlic, crushed
  • 1/2 bunch Thai basil
  • 1/2 bunch fresh coriander, chopped
  • 1-2 small (hot) red chillies, deseeded and finely chopped
  • 4-5 tablespoons water
  • 1/2 teaspoon black peppercorns
  • 2 tablespoons groundnut oil
  • 100g/4oz shallots or red onions, halved and sliced
  • 1 clove garlic, crushed
  • 1 small aubergine, cut into 1 cm/1/2 inch cubes
  • 1 courgette, cut into 1 cm/1/2 inch cubes
  • 100g/4oz green beans, cut into 2.5cm/1″ slices
  • 100g/4oz mange tout, topped and tailed
  • 300ml/1/2 pint coconut milk
  • juice of 1/2 lime or lemon
  • salt and freshly ground black pepper
  • Thai basil and fresh coriander to garnish

Method

Meanwhile, blend the lemongrass, garlic, basil, coriander, chillies, water
and blackpepper corns 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 other vegetables and coconut milk and simmer for 15-20 minutes until
cooked. Add the lime or lemon juice, salt and pepper.

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