Preparation time is 10minutes
Cook time is 8minutes
Total time is 18minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2 1/3 cup water
- 1tablespoons Thai red curry paste
- 1 1/4teaspoons salt
- 4 small round eggplants, quartered
- 50grams green beans, cut into 2.5 cm lengths
- 6 lime leaves, torn
- 20grams galangal or fresh root ginger, unpeeled
- 4 baby sweetcorn
- 15grams green peppercorns
- 2 large green chillies
- 2teaspoons sugar
- 20 fresh or canned lychees, peeled and stoned
- 20grams cucumber, diced
Method
Step 1 of 3
Heat the measured water in a saucepan, add the curry paste and stir to blend thoroughly. Add the salt and bring to the boil, stirring occasionally.
Step 2 of 3
Lower the heat to a slow boil and add all the other ingredients except the lychees and cucumber. Stir for 30 seconds.
Step 3 of 3
Add the lychees and cucumber and cook, stirring occasionally, for 3-4 minutes. Serve in warmed bowls with steamed jasmine rice. Discard the piece of galangal or root ginger before serving.
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