Ingredient:
1 tbsp sunflower or sesame oil
1 fresh green chilli, halved, deseeded, and finely chopped
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 tbsp Thai green curry paste
1 large cauliflower, cut into bite-sized florets
375 g (12 oz) fine green beans, halved
1×200 g can water chestnuts
3 tbsp chopped fresh coriander, to garnish
Boiled or steamed Thai jasmine rice, to serve
Method:
Heat the oil in a wok or large non-stick frying pan and stir-fry the chilli and ginger for 2 minutes. Add the curry paste and stir-fry for a further minute.
Add the cauliflower and beans and stir evenly to coat the vegetables in the spices. Pour in the coconut milk and stock, then add the lemongrass and seasoning. Bring to a boil and simmer gently for about 20-30 minutes until the beans and cauliflower are just cooked (take care not to overcook them). Add the water chestnuts for the last 5 minutes. Remove and discard the lemongrass, scatter over the coriander, and serve with rice.
1 tbsp sunflower or sesame oil
1 fresh green chilli, halved, deseeded, and finely chopped
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 tbsp Thai green curry paste
1 large cauliflower, cut into bite-sized florets
375 g (12 oz) fine green beans, halved
1×200 g can water chestnuts
3 tbsp chopped fresh coriander, to garnish
Boiled or steamed Thai jasmine rice, to serve
Method:
Heat the oil in a wok or large non-stick frying pan and stir-fry the chilli and ginger for 2 minutes. Add the curry paste and stir-fry for a further minute.
Add the cauliflower and beans and stir evenly to coat the vegetables in the spices. Pour in the coconut milk and stock, then add the lemongrass and seasoning. Bring to a boil and simmer gently for about 20-30 minutes until the beans and cauliflower are just cooked (take care not to overcook them). Add the water chestnuts for the last 5 minutes. Remove and discard the lemongrass, scatter over the coriander, and serve with rice.
