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John and Lisa's Weekend Kitchen

One pot Thai rice with tofu and aubergine

John's one pot rice is legendary for a reason. Here it's made Thai-style with tofu and aubergine but it can be adapted with Spanish or North African ingredients.

Serves 6Prep: 15 minutesCook: Approximately 45 minutes

Ingredients

60ml vegetable oil2 medium onions, diced2 cloves garlic, crushed400ml tin coconut milk2 heaped tbsp Thai green curry paste1 pack of Thai fresh ingredients (lemongrass, galangal - both bashed, 2 x lime leaves, stem removed, 1 red chilli, 1 green chilli, chopped)1 large aubergine, chopped and boiled for 5 minutes500g firm tofu, sliced into large chunks400g basmati riceA good handful of coriander leaves, torn200ml coconut milk from a carton500ml vegetable stockSalt and ground black pepper

Method

  • Preheat the oven to 180C/gas 4.

  • Heat the olive oil in a large casserole pan, stir in onion and garlic, cook gently.

  • Add the top layer from the canned coconut milk and add the curry paste.

  • Add the lemongrass, galangal, lime leaves and chillies stirring for a couple of minutes.

  • Stir in the aubergine and tofu. Leave for a minute but keep the heat high. Make a pool in the centre and add the rice.

  • Stir in half the coriander, remaining canned coconut milk, carton coconut milk and vegetable stock, stir again.

  • Season generously with salt and pepper.

  • Put the lid on and bring to the boil.

  • Once it has reached a boil place the dish into the oven and cook for 35 minutes. (Remove lid for the last 10 minutes if you would like the dish to be browned). Sprinkle with coriander.

  • Take the pan to the table, open a good bottle of beer and share with friends!

TIP:

Swap the Thai ingredients for Spanish or North African ingredients

Spanish style:

Tin chopped tomatoesPaprikaChorizoSplash of red wineRoasted peppersSaffron

North African style:

HarrisaRoasted peppersDried apricotsLots of fresh herbs such as dill, coriander, parsley and chivesServe with yoghurt

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John and Lisa's Weekend Kitchen