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Place a large pan on a high heat and add 1 tbsp veg oil. Finely slice the dark leafy end of the leeks and fry on a high heat for around 5 minutes until bright green and crispy. Remove from the pan and leave to drain on a piece of kitchen towel.
Turn the heat down and add 1 tbsp of veg oil to the pan. Add the curry paste and stir for 2 mins until fragrant. Slice the rest of the leeks into 1cm rounds and add to the pan along with the lemongrass stalk and torn lime leaves, and stir well. Add 150ml water to the pan, stir again and cook for a further 5 mins.
Add the mange tout, chopped baby corn, coconut milk and new potatoes to the pan, stir well and simmer for 5 mins. To serve, add the rice to a bowl, top with the curry, then scatter over the crispy green leeks and chopped coriander.
Place a large pan on a high heat and add 1 tbsp veg oil. Finely slice the dark leafy end of the leeks and fry on a high heat for around 5 minutes until bright green and crispy. Remove from the pan and leave to drain on a piece of kitchen towel.
Turn the heat down and add 1 tbsp of veg oil to the pan. Add the curry paste and stir for 2 mins until fragrant. Slice the rest of the leeks into 1cm rounds and add to the pan along with the lemongrass stalk and torn lime leaves, and stir well. Add 150ml water to the pan, stir again and cook for a further 5 mins.
Add the mange tout, chopped baby corn, coconut milk and new potatoes to the pan, stir well and simmer for 5 mins. To serve, add the rice to a bowl, top with the curry, then scatter over the crispy green leeks and chopped coriander.
15 minutes
Serves 18-22 scones
