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You will need:
3 fresh Lemons grass sticks
6 garlic cloves
2 Thai green chillies
2 shallots
20ml Vegetable Oil
3 pints water
1 tsp salt / 2 tsp sugar8 dried lime leaves
100g galangal
100g pea aubergines
Half a butternut squash
4 small Carrots
125g baby sweet corn
85g mange tout
2 spring onions
1 small bunch coriander2 cans of coconut milk
400ml coconut cream
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Roughly chop the chilli, galangal, garlic, shallots, lemon grass, dried lime leaves
and fry for a few minutes. Add the water along with lime leaves, sugar and salt.
Bring to the boil then simmer for two hour. Once simmered add the coconut cream,
coconut milk and blend with a stick blender on in a food processor. Simmer further
for around another 20 minutes. Pass the mixture through a sieve to remove all
lumps and make the stock silky smooth.
2. Cook the vegetables
Peel and chop the butternut squash into inch cubes, cut the carrots into slightly
bigger cubes. Add to the stock along with the pea aubergines and
simmering till all the vegetables are almost cooked.
Slice the baby sweet corn lengthways and add to the simmering curry along
with the mange tout. Continue to simmer until all the vegetables are perfectly
cooked then remove from the heat.
Spoon into bowls the sprinkle over finely chopped coriander and spring onion.
Serve with wild or jasmine rice.
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