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Lemongrass and coconut curry

Name: Lemongrass and coconut curry
Cook time: 20 min
Yield: 1
Cuisine: South East Asia

with roasted chickpeas and makrut lime leaf

Ready in around 20 mins

RECIPE FACT:

Lemongrass can repel mosquitoes and attract honeybees.

Nutritional Info:

Energy: 3,319kJ (793kcal)
Protein: 20g
Carbohydate: 82g
Sugars: 10g
Fat, total:40g
Saturated:20g
Sodium:1,199mg
Contains:Gluten, Peanuts, Soy, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO ROAST THE CHICKPEAS:
Place the chickpeas into a sieve, rinse under cool running water and drain well then place in a lined baking dish. Drizzle with oil, season with salt and pepper, and roast for 10-15 minutes or until crispy, gently tossing the chickpeas halfway through the cook. Leave to cool for 1-2 mins before serving.
2. TO PREPARE THE VEGETABLES AND GARNISH:
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.
3. 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.
4. TO PREPARE THE LEMONGRASS AND COCONUT CURRY:
Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the green beans and baby corn then cook for 2-3 mins. Add the lemongrass curry paste and chilli (if using) and cook for 30-60 secs, stirring regularly. Pour in the coconut milk and 1-2 Tbsps water then add the makrut lime leaf and baby spinach. Cook, stirring regularly for 1-2 mins.
TO SERVE:
Spoon the rice into a bowl. Spoon over the lemongrass and coconut curry and top with the roasted chickpeas. Sprinkle over coriander and roasted peanuts and crispy shallots.