Thai Green Curry and Lemongrass Rice

Lemongrass Rice

• 7 oz white basmati rice
• 16 oz water
• ½ tsp salt
• 1 stalk fresh lemongrass halved
• ½ lime

Vegetarian Thai Green Curry Paste

• 1 ½ oz shallots halved
• 1 inch fresh ginger sliced
• 2 garlic cloves
• 1 oz fresh green chilies deseeded, cut into pieces (see Tip)
• 1 inch fresh galangal (Thai ginger), root sliced
  or ½ tsp galangal (Thai ginger), dried
• 5 sprigs fresh cilantro leaves only
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 stalk fresh lemongrass sliced (2 in.)
• 15 fresh Thai basil leaves
• 1 oz oil
• 1 tsp salt

Assembly

• 1 oz oil
• 9 oz eggplant cubed (1 in.)
• 13 ½ oz coconut milk divided
• 10 oz water
• 1 tbsp palm sugar
  or 1 tbsp brown sugar
• 3 fresh kaffir lime leaves
  or 3 dried kaffir lime leaves
• ½ vegetable stock cube crumbled
• ½ tsp ground white pepper
• 7 oz sweet potatoes cut in pieces (1 in.)
• 3 ½ oz broccoli florets
• 1 tbsp fish sauce (optional)
• 3 oz sugar snap peas trimmed
• 3 oz baby corn drained
• 1 tbsp coconut oil melted (see Tip)
• 1 tbsp honey
• ½ tsp salt
• 1 spring onion sliced (¼ in.)
• 3 sprigs fresh cilantro leaves only
• fresh green chili sliced, to garnish
• fresh Thai basil leaves to garnish
• 1 - 2 limes cut in wedges, to garnish