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Thai Curry
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sesame oil | |
1 | eggplant, (aubergine), cut into large squares |
2 | zucchini, chopped |
1 large | spring onion, finely chopped |
2 -3 | garlic cloves, finely chopped |
1 tsp | rice vinegar |
2 tbsp | thick teriyaki sauce |
2 tbsp | crunchy peanut butter |
1 tin (400ml) | coconut milk |
cream | |
1 heaped tsp | sumac |
1 tsp | sichuan pepper corns |
½ tsp | chinese 5 spice |
1 tbsp | coriander, finely chopped |
½ tsp | ginger powder |
½ tsp | galangal powder |
METHOD Pour the sesame oil in a large saucepan, and fry the eggplant and courgettes together until they get some colour. Add the onion and garlic at this point, and fry until they too become golden. Now get your spices (all of them except for the freshly chopped coriander), and dust them all onto your veggies, add a little extra oil at this point, and stir them in nicely. Next add the peanut butter and the teriyaki sauce, and lower the heat. Allow to cook for around 10 minutes so that the veggies suck the flavours in. Add the coconut cream in, and allow to simmer for 20 minutes. Finally add the coriander, mix and serve immediately on top of the lemon and sesame rice. Enjoy ! | |
RICE | |
Cook your short grain rice according to the packet’s instructions. When ready, add the zest of one lemon and squeeze the juice of one lime on top. Serve the curry on top, or on the side of the rice, sprinkle on some sesame seeds & voila !
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