Indonesian Style Baby Corn Curry
with rice and crunchy peanuts
With scallion, lime, ginger and lemongrass all present in this recipe, it's a dish that can definitely be described as fragrant. Delicious is another way to talk about the tender baby corn and carrot that are coated with a spicy and slightly sweet sauce and piled atop a heaping helping of beautiful jasmine rice.
Garlic, Ginger & Lemongrass Paste
Korma Curry Paste
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
Dried Chilli Flakes
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Place a large pan over high heat with a drizzle of oil.
- Once hot add the carrot and fry until tender, 5-6 mins.
- Meanwhile, halve the baby corn lengthways.
- Trim and thinly slice the scallion. Quarter the lime.
- Reduce the heat of the pan to medium-high.
- Add the lemongrass paste and baby corn and fry until fragrant, 2-3 mins.
- Add the coconut milk, stock powder, korma paste, chilli flakes (use less if you don't like spice) and 75ml water (double for 4p).
- Cover and simmer for 4-6 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
- Season to taste with salt and pepper. Add a splash of water if you feel it's too thick.
- Divide the fragrant rice and curry between plates.
- Scatter sliced scallion and peanuts over the top.
- Finish off with a squeeze of lime juice.
- Serve any remaining lime wedges alongside.