for 4 person

Curry

2	slicing cucumber
100 g	beans

1	spring onion incl. green part
2	garlic clove
1 tbsp	peanut oil
2 tbsp	green curry paste

2 ½ dl	coconut milk
2 dl	vegetable bouillon

150 g

broccoli

Basmati rice

250 g

basmati rice

2 stick	lemongrass
4 dl	water

To serve

4 sprig	Thai basil
4 sprig	coriander
1	lime

How it's done

Curry

Halve the cucumber lengthwise, remove the seeds and cut diagonally into approx. 1 cm slices. Cut the beans in half.

Cut the spring onion into thin rings, finely chop the garlic. Heat the oil in a wide pan. Sauté the spring onion and garlic. Add the curry paste and cook for approx. 2 mins.

Briefly cook the cucumber and beans. Pour in the coconut milk and stock, bring to the boil, then simmer for approx. 20 mins.

Cut the broccoli into florets, add to the curry, simmer for approx. 10 mins. until cooked.

Basmati rice

Rinse the rice in a sieve under cold running water until the water runs clear. Drain well.

Finely chop the inside of the lemongrass. Bring the water, rice and lemongrass to the boil, cover and leave to fluff up on the switched-off hob for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

To serve

Tear the basil and coriander, cut the lime into wedges. Plate up the cucumber curry with the Basmati rice. Scatter the herbs on top and serve with the lime wedges.

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