Jasmine rice, rinsed
Salt, to taste
Pepper, to taste
HOLL rapeseed oil
Onions, coarsely chopped
Lemongrass, cut into small pieces
Tomatoes, finely chopped
Soy sauce, sweet
Cardamom pod, whole
Spring onions, sliced into rings
- Add the water and rice to a saucepan and bring to the boil, cover, turn off the heat and leave to sit for approx. 15 min. Do not remove the lid during this time. Fluff the rice with a fork and season to taste.
- In the meantime, season the meat and aubergines, fry separately in the HOLL rapeseed oil and remove from the pan. Purée the onions, garlic, ginger, chillies and lemongrass with a blender and slowly cook for 10 min. in the same pan. Add the meat, tomatoes, soy sauce, coconut milk, chicken stock and cardamom pod. Just before the meat is cooked, add the aubergines and cook until done. Season it all with the lime juice, salt and pepper, and garnish with the spring onions.
- Serve together with the rice.
Nutrition information per serving