(2-3 serves)
INGREDIENTS
Basmati Rice -1 cup
Coconut Milk – 1 cup
Salt – 1 tsp
Oil – 1 tsp
FOR VEGETABLE CURRY
Cauliflower (cut into florets) – 1 cup
Red Curry Paste – 2 tbsp
Carrot – ½
Peas – ¼ cup
Corn flour – 1 tsp
Lemon Juice – 2 tsp
Beans – ½ cup
Sugar – 1 tbsp
Soya sauce – 1 tbsp
Lemon rind – 1
Oil – 2 tbsp
Salt to taste
FOR GARNISHING
Spring onions (green part)
HOW TO PREPARE COCUNUT MILK
Coconut – ½
Water
Grate the coconut and blend it with water. Now drain the coconut milk. Repeat this procedure 2-3 times.
HOW TO PREPARE RED CURRY PASTE
Whole red chilies – 2-3
Onion – 1 big
Garlic – 3-4 flakes
Coriander Powder – 1 tsp
Lemon grass (or lemon rind)
Red color – a pinch
Water – ½ cup
Mix all the ingredients in a blender. It can be stored in a refrigerator for a week.
HOW TO COOK THE RICE
Wash and boil the rice. Heat the oil in a pan; add the rice and sauté for 4-5 minutes. Add the coconut milk, 1 cup of water and salt. Bring to a boil. Cover the pan with a lid and cook till the rice is done.
NOTE: You may also use some extra coconut milk instead of water, to add more coconut flavor to the dish.
HOW TO PREPARE THE VEGETABLE CURRY
Blanch the cauliflower, carrot, beans in hot water and drain. Heat some oil in a pan, add red curry paste and fry for few minutes. Mix the corn flour in coconut milk and add to the red curry paste. Add the blanched vegetables to the curry; add lemon juice, sugar, Soya sauce, lemon rind and salt. Bring to a boil and keep aside.
THE FINAL STEP
In a flat bottom pan, spread a layer of rice and top with layer of vegetable curry. Repeat the layers till rice and vegetable curry is finished. If you are using gas stove, then cover the lid and cook it for 10 minutes by placing the vessel on a tawa. If you are using an oven or microwave, then seal the vessel with foil and cook in a preheated oven for 5-7 minutes. Garnish with spring onions and serve hot.
Basmati Rice -1 cup
Coconut Milk – 1 cup
Salt – 1 tsp
Oil – 1 tsp
FOR VEGETABLE CURRY
Cauliflower (cut into florets) – 1 cup
Red Curry Paste – 2 tbsp
Carrot – ½
Peas – ¼ cup
Corn flour – 1 tsp
Lemon Juice – 2 tsp
Beans – ½ cup
Sugar – 1 tbsp
Soya sauce – 1 tbsp
Lemon rind – 1
Oil – 2 tbsp
Salt to taste
FOR GARNISHING
Spring onions (green part)
HOW TO PREPARE COCUNUT MILK
Coconut – ½
Water
Grate the coconut and blend it with water. Now drain the coconut milk. Repeat this procedure 2-3 times.
HOW TO PREPARE RED CURRY PASTE
Whole red chilies – 2-3
Onion – 1 big
Garlic – 3-4 flakes
Coriander Powder – 1 tsp
Lemon grass (or lemon rind)
Red color – a pinch
Water – ½ cup
Mix all the ingredients in a blender. It can be stored in a refrigerator for a week.
HOW TO COOK THE RICE
Wash and boil the rice. Heat the oil in a pan; add the rice and sauté for 4-5 minutes. Add the coconut milk, 1 cup of water and salt. Bring to a boil. Cover the pan with a lid and cook till the rice is done.
NOTE: You may also use some extra coconut milk instead of water, to add more coconut flavor to the dish.
HOW TO PREPARE THE VEGETABLE CURRY
Blanch the cauliflower, carrot, beans in hot water and drain. Heat some oil in a pan, add red curry paste and fry for few minutes. Mix the corn flour in coconut milk and add to the red curry paste. Add the blanched vegetables to the curry; add lemon juice, sugar, Soya sauce, lemon rind and salt. Bring to a boil and keep aside.
THE FINAL STEP
In a flat bottom pan, spread a layer of rice and top with layer of vegetable curry. Repeat the layers till rice and vegetable curry is finished. If you are using gas stove, then cover the lid and cook it for 10 minutes by placing the vessel on a tawa. If you are using an oven or microwave, then seal the vessel with foil and cook in a preheated oven for 5-7 minutes. Garnish with spring onions and serve hot.
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