Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 91

Southeast Asian shops can be few and far between but passing one should mean popping in for tubs of real green, red and yellow curry paste, coconut cream and milk, huge bags of rice, galangal, fresh lime leaves and lemongrass. This rice meal takes the edge off the craving for a sour-hot curry, but without the need for a fresh supply of meat.

Serves 2

1 tablespoon oil

1 tablespoon green curry paste

1 red pepper, cut into 1cm/¹/₂ inch squares (optional)

2cm/³/₄ inch piece of lemongrass, outer layers removed, then

very thinly sliced

2cm/³/₄ inch piece of fresh galangal, crushed, or fresh ginger

2 fresh or dried lime leaves

250ml/8fl oz canned coconut milk, or 4cm/1¹/₂ inches cut from

a block of coconut cream and broken into 250ml/8fl oz water

2 helpings of cooked basmati rice (see here)

leaves from 4 sprigs of mint or basil

salt

Put the oil in a saucepan with the curry paste and heat through. Add the red pepper, if using, plus the lemongrass, galangal and lime leaves, followed by the coconut milk. Bring to the boil and simmer for 3 minutes. Add the rice and bring back to the boil, then stir in the herbs and season with salt to taste. Tip into bowls and eat with a spoon.