Thai Vegetable Curry - Cook Along with Chef Conor Spacey
Implements
Chopping Board
Chopping Knife
Frying Pan
Saucepan
Number of Servings
4
Ingredients
Thai Vegetable Curry
- 300g long grain rice
- Irish rapeseed oil
- 400 g mixed Irish mushrooms
- 1 - 400g tin of light coconut milk
- 1 vegetable stock cube
- 6 kaffir lime leaves
- 200g green beans
- 100g cherry tomatoes
- 200g Irish Potatoes
- ½ a bunch fresh Thai basil
- 2 limes
Curry Paste
- 4 cloves of garlic
- 2 shallots
- Thumb size piece of ginger
- 2 lemongrass stalks
- 4 green chillies
- 1 teaspoon ground cumin
- ½ a bunch of fresh coriander
- 2 tablespoons fish sauce
Method
Cook along with Chef Spacey here
