Green curry with vegetables

Serves: 1
Ingredients
Green curry sauce 250 ml
Long beans, blanched,
cut lengthwise 30 gm
Baby corn, blanched,
halved diagonally 30 gm
Courgette, blanched 30 gm
Pea aubergine, blanched, halved 50 gm
Cauliflower floret, blanched 50 gm
Thai basil, fried 5 leaves
Rice, steamed 180 gm
For the green curry sauce:
Oil (transfat free) 200 ml
Onion, red 300 gm
Green curry paste 235 gm
Water 3.5 L
Vegetable powder 135 gm
White sugar 100 gm
Coconut milk powder 400 gm
Coconut milk 500 ml
Salt 8 gm
Coriander stem and leaf, chopped 150 gm
Spring onion, green part only, chopped 200 gm
Limejuice, fresh 80 ml
Potato starch, diluted with water 100 gm
Water 100 ml
Method
Heat oil in a large pan over high heat and sauté red onion until soft.
Add green curry paste and toss for a few seconds to heat through then sweat to release oils.
Add water, vegetable powder and sugar; bring to the boil, whisking continuously.
Add coconut milk powder and keep whisking.
Return to boil and simmer for 10 mins to combine flavours.
Add coconut milk and salt; simmer gently for 10 mins.
Bring back to the boil then add potato starch and cook until sauce is glossy.
Turn off the heat and stir in the limejuice.
Strain the sauce into a large container. Keep the red onion for blending.
Blanch spring onion for 5 seconds then mix with the coriander and red onion in a bowl.
Place half the mix into a blender; add 100ml of sauce and blend on high speed until smooth.
Add blend to sauce then repeat with other half of mixture.
Transfer to an iced water bath until temperature is at 5°C.
Place all the ingredients for the curry into a pan and cover with a lid.
Reheat gently over a moderate heat (about 82°C) then transfer into a warm clay pot.
Garnish with fried Thai basil leaves and served with steamed rice.