World Cuisine

  • 300 g (10 oz) mixed vegetables (such as Thai aubergines, thin asparagus, courgettes, green beans, mangetout, mushrooms and baby sweetcorn)
  • 1½–2 tablespoons sunflower oil
  • 1½–2 tablespoons Red Curry Paste (see page 94)
  • 200 ml (7 fl oz) coconut milk
  • 150 g (5 oz) can shredded bamboo shoots in water, drained
  • 2½ tablespoons light soy sauce
  • 25 g (1 oz) coconut, palm or brown sugar, or 2 tablespoons clear honey
  • 500 g (1 lb) cooked Jasmine Rice (see page 126), refrigerated overnight
  • coriander leaves
  • a few slices of red chilli

Cut the aubergines into quarters and the asparagus into 5 cm (2 inch) pieces, slice the courgettes, top and tail the beans and mangetout and cut them diagonally, and quarter the mushrooms if large.

Heat the oil in a wok or large frying pan and stir-fry the curry paste over a medium heat for 3–4 minutes or until fragrant.

Add the aubergines and stir-fry for 3–4 minutes. Add the coconut milk, all the rest of the mixed vegetables, the bamboo shoots, soy sauce and sugar or honey and cook for 5–6 minutes, stirring gently now and again.

Stir in the rice carefully with the vegetables and warm through for 3–4 minutes. Taste and adjust the seasoning.

Spoon on to 4 warm serving plates and garnish with coriander leaves and chilli slices.

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