Rose Elliot's Quick Thai Curry
Published date: 05/02/13
200g pak choi, trimmed if necessary
1 red pepper
200g baby sweetcorn
150g asparagus tips
200g sugarsnap peas, trimmed
1 tbsp olive oil
150g baby mushrooms
1 ½ tbsp green Thai curry paste
1 ½ tbsp red Thai curry paste
a squeeze of lime juice
200g white basmati rice, well rinsed
- Start with the rice: put the rice into a heavy-based pan with the water. Bring to the boil, put a lid on the pan, and reduce the heat to a low simmer. Set a timer for 14 minutes, when the time is up, immediately, take the pan off the heat, without removing the lid (this is important!), and let it stand for another 8 minutes, to steam in its own heat.
- Bring 1cm water to the boil in a large saucepan. While is it heating up, quarter the pak choi, deseed the red pepper and cut into bite-sized pieces, halve the sweetcorn lengthways or on the diagonal. Add these to the pan, along with the asparagus and sugarsnap peas. Cover and cook for about 5 minutes, until the vegetables are just tender.
- Meanwhile, heat the olive oil in another large saucepan and add the mushrooms. Cook for 2 minutes, then add the two types of curry paste and stir over the heat until aromatic. Pour in the coconut milk. Keep over a low heat until the vegetables in the other pan are ready.
- Drain the vegetables and add to the pan containing the mushrooms and coconut milk. Cook gently for about 5 minutes, until heated through. This curry can be served straight away, but it is even better if it stands for 20 minutes or so – or even longer – then is gently reheated. Fork through the rice, and serve the curry with the rice, scattered with chopped coriander.
Recipe copyright © Rose Elliot 2012. Used with kind permission.