Vegan Amok Style Curry with White Rice

Serves 2
Good For: Lunch, Dinner
Vegan

For the curry paste
- 3 leaves of lemongrass (stems removed)
- kaffir lime leaves (stems removed)
- 2 shallots (peeled and sliced)
- 3 cloves of garlic (peeled and chopped)
- 2 galangal pieces (peeled and chopped)
- 3 turmeric roots (peeled and chopped) – Be aware that turmeric can stain skin, surfaces and cloth.
- 2 red chilli (chopped)
- 2 tbsp of water
For the curry
- 1 aubergine (chopped into 2cm cubes)
- ½ pumpkin (peeled, seeds removed and chopped into 2cm cubes)
- bowl of green beans (cut into 2cm pieces)
- 1 medium size onion (sliced)
- 3 garlic cloves (finely chopped)
- 2 red chilli (chopped)
- 1 tbsp of palm or brown sugar
- 1 cup of fresh Thaï basil (stems removed)
- 3 cups of coconut milk
- 1 tbsp of your homemade curry paste
- 1-2 tbsp of soya sauce
For the rice
-
- 2 cups of White or Semi-milled IBIS Rice (see cooking instructions here)
- 2 cups of White or Semi-milled IBIS Rice (see cooking instructions here)
1. Add all the curry paste ingredients into a food processor and blend until smooth.
2. Remove paste from food processor into a small bowl and set aside.
3. Turn the stove to a low-medium heat. In a large pot, heat 1 tbsp of oil and add 1 tbsp of curry paste. Heat & stir for 1 minute.
4. Add onion and stir-fry until soft.
5. Add aubergine & pumpkin and stir so that all the vegetables are coated in the curry paste.
6. Cover the pot with a lid and leave to cook for 10 minutes on a low heat.
7. Remove all the vegetables from the pot and set aside for later.
8. Add 1-2 tbsp of oil into your pot along with the rest of your curry paste.
9. Sweat the paste for 6-8 minutes.
10. Add the pumpkin and aubergine back into the pot along with the green beans.
11. Mix everything together, cover and cook for 2 minutes on a low-medium heat.
12. Add 3 cups of coconut milk.
13. Mix everything together. Cover and cook for 10 minutes.
14. Add palm/brown sugar and soy sauce to the curry to taste.
15. Add fresh basil and mix before serving with cooked white or semi-milled jasmine rice (Cooking instructions here)
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