This is a dish that packs a punch! It's a good example that we don't always have to have meat or fish to eat a really delicious meal. I love cooking Thai food as there is so many wins with big flavours; coriander, lemongrass and ginger. It's always a super healthy way of getting plenty of vegetables into your diet.

INGREDIENTS

• 1 lemongrass stem, bashed and halved lengthways
• 4 lime leaves (these are generally sold in the frozen section of Asian supermarkets)
• 1 tbsp vegetable oil
• 1 large onion, sliced
• 4 garlic cloves, finely chopped
• 2.5cm piece of ginger, finely grated
• 3 tbsp good-quality Thai green curry paste (60g)
• 300ml tinned full-fat coconut milk
• 200ml vegetable stock
  

 

• 1 courgette, diced
• 1 cauliflower cut into florets
• 175g baby corn, halved lengthways
• 1 large red pepper, cored, deseeded and cut into large dice
• 100g green beans, halved
• 1 punnet cherry tomatoes
• A handful of coriander, roughly chopped
• 1 long red chilli, finely sliced (optional)
• 1 lime for juice

 

• 250g Jasmine rice
• 500ml vegetable stock
• 2 x star anise
• 4 x green cardamom pods

METHOD

1. Add the lemongrass and 2 lime leaves
2. Heat the oil in a large non-stick wok. Add the onion and stir-fry for 2-3 minutes, then toss in the garlic and ginger and stir-fry for another 2 minutes. Stir in the curry paste and cook for 1 minute, stirring all the time
3. Add the lime leaves and lemongrass, cook for 2 minutes to release the flavours. Pour in the coconut milk and vegetable stock and bring to the boil
4. Add the baby com, courgette and cauliflower and simmer for 5 minutes
5. Add the red pepper, green beans, cherry tomatoes and bring back to a simmer and simmer gently for 5 minutes or until all the vegetables are cooked
6. Remove the pan from the heat and stir in the lime juice and coriander. Serve in warm, large bowls, sprinkled with sliced red chilli for an extra bit of heat, if you like!
7. For the rice put it into an oven proof dish and the vegetable stock, cardamom pods and star anise
8. Cover with tin foil and bake for 25 minutes until rice is fully cooked and fluffy
9. Enjoy!

 

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

You can hear more from Gareth and Gary O'Hanlon on their GoLoud Original Podcast "Dishing It Out"

All with thanks to Cully & Sully.

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