Recipe Directions
First, make your coconut milk, and add in the lemongrass, lime leaves, lime juice, galangal and chilli flakes. Leave to stand for a couple of hours to allow all the flavours to infuse into the coconut milk. Then seive the mixture to get rid of the stalks and leaves.
Blend half the red pepper with the chillis to make a thick paste (if you don’t like it too spicy, use fewer and deseed the chillis before you blend them) and add this paste to the coconut milk. I use the fat, milder chillis, not the mega hot ones – so adjust according to what kind of chillis you’ve got. Stir in the garlic and ginger, and add a good handful of chopped coriander. And a bit of sea salt to taste.
Add your chopped veg to the coconut milk mixture, and stir to coat it all evenly.
For the rice, put the cauliflower into the food processor for a few seconds until it looks rice-y.
Finally, spoon the curry onto the rice, add a couple of coriander leaves to make it look fancy and eat!
Vicllo's Thoughts
By vicllo Tangy thai curry – the huge ingredients list makes this look difficult, but it’s actually very easy.
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Comments
Top voted
Apasaraw
May 28, 2010
Courgettes are the European word for zuchinni, mange tout are sweets peas still in pods,and galangal is a Thai ginger. You can use regular ginger in it's place. You can find lime leaves (called Kaffir Lime Leaves) in the freezer section of health food or Asian stores or from a Thai restaurant in town. You can substitute lime zest for the lime leaves though. I'm not the recipe sharer..just a Thai girl tryng to help. :-)
vicllo
May 28, 2010
Thank you! And thank you Apasaraw - you've answered much better than I could have. I really must learn some American vocabulary... :-)
Raw baby corn is something you can get very easily in the UK - but if you can't get hold of it you can substitute any veg you have to hand. I just use whatever veg I have in the fridge!
Apasaraw
May 28, 2010
I can't wait to try this dish, vicllo! Thanks so much for posting it. Thai curries such as this are a wonderful memory of childhood wacking with the old mortar and pestle. I can smell it already! Please keep using the Brit terms too. Love'em. (Dad is a Scot)
All
Apasaraw
May 28, 2010
I can't wait to try this dish, vicllo! Thanks so much for posting it. Thai curries such as this are a wonderful memory of childhood wacking with the old mortar and pestle. I can smell it already! Please keep using the Brit terms too. Love'em. (Dad is a Scot)
vicllo
May 28, 2010
Thank you! And thank you Apasaraw - you've answered much better than I could have. I really must learn some American vocabulary... :-)
Raw baby corn is something you can get very easily in the UK - but if you can't get hold of it you can substitute any veg you have to hand. I just use whatever veg I have in the fridge!
Apasaraw
May 28, 2010
Courgettes are the European word for zuchinni, mange tout are sweets peas still in pods,and galangal is a Thai ginger. You can use regular ginger in it's place. You can find lime leaves (called Kaffir Lime Leaves) in the freezer section of health food or Asian stores or from a Thai restaurant in town. You can substitute lime zest for the lime leaves though. I'm not the recipe sharer..just a Thai girl tryng to help. :-)
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