Thai vegetable curry recipe

How to make Thai vegetable curry 1. For the curry paste, blend the ginger, garlic, lemon grass and chilli in a food processor until it becomes a rough paste.

For the fragrant rice, Put the rice in a large pan that has a tight-fitting lid. Add 375ml cold water, the butter and salt. Bring it to the boil, and turn down the heat to a simmer. Cook over a low heat, covered, for 20 minutes or until the rice has absorbed all the liquid (add a little more water if the rice is not yet tender).

For the curry, heat the oil in a pan and gently fry the onion, add the curry paste and cook for about 2 minutes. Add the vegetables with the coconut milk and simmer for 15-20 minutes (leave the vegetables that take a short time to cook and add those at the end).

Sprinkle with lemon juice and serve with the fragrant rice.

Recipe courtesy of Love Food Hate Waste Love Food Hate Waste aims to raise the awareness of the need for us to cut back on the amount of food we waste.

Since the campaign's launch in 2007, research has shown that 1.8 million more households are now taking steps to reduce the amount of food they waste, preventing 137,000 tonnes of food being thrown away and saving 300 million a year. This has the same carbon impact as taking 100,000 return flights to Australia.

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