Lemongrass curry with red rice

1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Bring a medium saucepan of water to the boil. Add eggs and cook for 6-7 minutes. Cool under running cold water. Peel and cut in half.

3. Finely chop white end of lemongrass (see product spotlight). Peel and grate ginger. Heat a frypan over medium heat with 2 tbsp oil. Sauté lemongrass and ginger for 2-3 minutes, or until fragrant.

4. Stir in 1 1/2 tbsp soy sauce, pour in coconut milk and 1/2 cup water. Simmer for 10 minutes. Trim and slice snow peas in half. Add to curry for the last 2 minutes.

5. Remove from heat, add lime zest and half the juice (wedge remaining). Season to taste with soy sauce. Gently add cooked eggs.

6. Ribbon daikon using a vegetable peeler.
Divide rice and curry between bowls. Garnish with fresh mint leaves and lime wedges to serve.

Notes:
Use coconut oil if possible for added flavour.

red rice 1 packet (300g)
Eggs 6-pack
Lemongrass 1 stalk
Ginger 40g
coconut milk 400ml
Snow peas 1/2 punnet (125g)
lime 1
Daikon 1/2
Mint 1/3 bunch

From your pantry:
oil (for cooking), soy sauce