curry with microwaved stir-fried vegetables
1 cup of Jasmine
1cm piece of
1 clove garlic,
Ends of two
stalks of lemon grass, crushed
chilli, seeds removed and sliced finely
1 small onion,
150gm tin of
fresh vegetables, sliced (eg red and/or green peppers, brocolli,
mushrooms, spring onions, asparagus, cauliflower, string beans
another clove of
Cook the rice in
your usual way. You can do this in advance and reheat it when you’re
ready to eat.
Heat about 1tbs
of peanut oil in a pan, and add the ginger, garlic, lemon grass and
chilli. Cook for about a minute then add the onion and continue to cook
over a high heat. Once the onion is soft add the coconut milk then
lower the heat. Cook for about ten minutes while you slice the
Add the chicken
to the coconut milk mixture and bring it back to the boil (it may
separate and curdle, but that’s not a problem). Turn the heat down
again, cover, and simmer for about ten minutes, stirring occasionally.
chicken is cooking put another tbs of oil in a microwave-safe dish, add
the second clove of crushed garlic, cover, and microwave for about a
minute. Add the chopped vegetables and toss them in the garlicy oil.
Microwave on high for two minutes, add about 1 tbs of fish sauce and a
squirt of lime juice. Toss the veg around a bit, then microwave them
for another minute. Check if they are cooked; microwave for another 30
seconds if necessary.
Reheat the rice
(the microwave does a very good job of this), then pile it on the plate
with the chicken and vegetables. Garnish with lime wedges and extra
chilli if you like it hot.