Thai Red Veggie Curry & Rice Recipe

Thai Red Veggie Curry & Rice

Sam Richards

50 mins

4 people

Ingredients

2 onions
2 carrots
700g pink fir apple potatoes
2 garlic cloves
A thumb of ginger
2 tbsp Thai red curry paste
400ml coconut milk
50g peanut butter
1 tbsp coconut palm sugar
1 tbsp vegan fischy sauce or worcester sauce
300g white basmati rice
200g flat beans
A handful of coriander
2 limes

Prep: 15 mins | Cook: 35 mins

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Method

1. Peel the onions and thinly slice them. Pour 1 tbsp oil into a deep frying pan or wok and warm over a medium heat. When the pan is hot, slide in the onions and add a pinch of salt. Fry the onions for 10 mins, stirring occasionally, till soft and golden.

2. While the onions cook, peel and thickly slice the carrots on an angle. Scrub the potatoes under a cold tap, then slice them into small, bite-sized pieces (no need to peel unless you’d prefer to). Peel and finely grate both the garlic cloves and the ginger. Fill and boil your kettle.

3. When the onions are soft, add the carrots and potatoes to the pan. Spoon in the garlic and ginger and add the Thai red curry paste. Stir well and cook for 1-2 mins, till the pan smells aromatic.

4. Pour the coconut milk into the pan and top up with 300ml hot water from the kettle. Add the peanut butter, palm sugar and fischy/worcester sauce to the wok and stir well. Bring the curry to the boil, then reduce to a simmer. Partially cover the pan with a lid and cook gently for 20-25 mins, till the potatoes are just tender.

5. Meanwhile, rinse the rice well under cold water and tip it into a large pan. Add 600ml hot water from the kettle and a pinch of salt. Cover, bring to the boil and then turn the heat right down. Simmer very gently for 8-10 mins till all the water has been absorbed, then take off the heat and leave to steam, lid on, for 5-10 mins. The rice will finish cooking and become fluffy while it steams.

6. While the curry and rice are cooking, trim the woody ends off the flat beans and slice them into 2cm-thick pieces. Roughly chop the coriander leaves and stalks. Finely grate the lime zest.

7. When the potatoes in the curry are nearly cooked, stir the flat beans into the sauce. Cook for a further 4-5 mins, till the beans are tender. Just before serving, stir the lime zest into the curry along with most of the coriander. Squeeze in the lime juice.

8. Divide the rice and curry between warm bowls or plates and scatter over the remaining coriander. Serve straight away.

9. Love Your Leftovers
The curry will keep for up to 3 days in the fridge in airtight tubs. Divide the vegetables and sauce between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it. The curry can also be frozen for up to 3 months. Defrost overnight before reheating.