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