Lemongrass and coconut curry

Name: Lemongrass and coconut curry
Cook time: 25 min
Yield: 2

with chickepas and makrut lime

Ready in around 25 mins

RECIPE FACT:

Lemongrass can repel mosquitoes and attract honeybees.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND GARNISH:

Place the chickpeas into a sieve, rinse under cool running water and drain well. Slice the root end off the bok choy and discard. Slice the stalks into 1 cm slices and the leaves into 3 cm strips. Top and tail the green beans and cut in half. Remove the stem from the makrut lime leaf and finely chop. Roughly chop the coriander including the stalks. Open the lemongrass curry paste, remove the chilli and finely chop if using or discard if not.
2. TO PREPARE THE RICE:

Open the bag of steamed brown rice squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the rice, season with salt and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO PREPARE THE LEMONGRASS AND COCONUT CURRY:

Place the non-stick frying pan or a wok over a medium-high heat with a drizzle of oil. Once hot add the lemongrass curry paste and chilli (if using) and cook for 30-60 secs stirring regularly. Pour in the coconut milk and add the lime leaf to the pan. Cook stirring regularly for 1-2 mins. Turn the heat to medium, add the green beans, chickpeas, bok choy and cook for a further 3-4 mins. Season with salt.
TO SERVE:

Spoon rice into bowls. Spoon over the lemongrass and coconut curry and vegetables. Sprinkle over coriander, and peanuts and crispy shallots.