Light vegan Thai dishes are my favourites at the moment, and I can imagine cooking more this type of dishes towards the spring. I made once again a similar rice dish with Thai flavours, as I have done a few times before. You can use whatever vegetables you have, but as I have been also so fond of fennel lately, I chose to use fennel paired with the basic and economical carrots that go well in so many dishes. This was a very tasty and flavoursome dish.
Thai rice with fennel, carrot and cashews
3 garlic cloves
3 cm fresh ginger
1 small chilli
1 tbsp vegetable oil
160 ml coconut cream
Bunch fresh Thai basil
Bunch fresh coriander
2 dried lemongrass stalks
1 lime's juice
2 tbsp soy sauce
150 g cashew nuts
1 cup jasmine rice
Cook the jasmine rice in water.
Chop the cashew nuts coarsely and toast them on a dry pan.
Chop the fennel into slices and the carrots into slices. Also chop the onion, garlic, ginger and chilli finely.
Start cooking the onion in vegetable oil, and once it's soft and slightly browned, add the garlic, ginger and chilli to the pan.
After a while also add the carrots, soon followed by the fennel. Cook for a little while and then add the coconut cream and spices.
Let the mix simmer, and shortly before serving, mix in the rice and cashews.