This is what happens when you don’t label the contents of your freezer.
I found a small pot of what I thought was semi-skimmed milk. Started defrosting it, and decided to sniff it – it was coconut milk – no good for the macaroni cheese I’d been thinking of making!
Anyway, I decided to make a ‘Thai’ risotto. I also had some leftover baby sweet corn and sugar-snap peas. I was the only one at home, so this recipe is for 1:
- 1 stem lemongrass (thinly sliced)
- 1/4 onion (chopped)
- 1 small clove of garlic (finely chopped)
- 1 red chilli (deseeded and finely chopped)
- 2 kaffir lime leaves (crushed)
- 2 tsp Nam Pla
- 75g brown long grain rice
- 200ml coconut milk
- 2 tsp green Thai curry paste
- 1/2 tsp vegi stock powder
- Hot water (for topping-up)
- 4 baby sweetcorn (halved lengthways and cut into 3cm pieces)
- 8 sugar-snap peas
- A few coriander leaves
Heat a little oil in a saucepan (one with a thick base). Add the lemongrass, onion, garlic and chilli, and gently cook for 5 minutes, stirring occasionally.
Stir in the rice, and continue cooking for 1 minute. Add the coconut milk, the curry paste and the stock powder. Stir well and cook for 20 minutes (or until the rice is nearly cooked). Stir fairly frequently and top-up with hot water as necessary.
Add the baby sweetcorn and continue cooking for 2 minutes. Then add the sugar-snap peas and cook for a further 3 minutes.
Serve – sprinkled with torn coriander leaves.