What We Send
What You'll Require
- 2 x Heavy bottom pot / pan with lid
- Wooden Spoon / Spatula
- 2 x Serving Bowls
Dilute the Coconut Cream to give you 1.5 cups of Coconut Milk.
Wash and drain separately veggies, capsicum, and mushroom. DO NOT MIX
Wash and finely slice Thai Chillies.
Wash and roughly tear Kaffir Lime.
Wash and drain Thai Basil.
Do this only when you are ready to cook the rice.
Wash Jasmine rice 2-3 times in cold water till water runs clear.
Cooking Thai Green Curry
Heat oil in a heavy bottom pan, and saute Green curry paste, on medium heat. To prevent browning of paste, add 100 ml water bring to a boil and add coconut milk.
Cook till oil separates over high heat, stir constantly.
Note: Thai Curry Paste is very hot, reduce the quantity of paste you add if you need less heat.
Add diced veggies and mushroom and stir to mix with the paste.
Add kaffir lime leaves, 250ml water, the remaining coconut milk. Bring to a simmer and let simmer gently for 10-15 minutes or until the veggies are tender.
Note: At this stage you can cook the Jasmine Rice.
Add bamboo shoots and bring to a boil. If you prefer your capsicum to be more cooked, add them at this stage. Remove from heat once it comes to a boil.
Stir in Thai basil and sliced chilies.
Cooking Jasmine Rice
Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan and put on heat, stir occasionally to prevent sticking. Bring the water to boil.
Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork.
Transfer to a serving bowl.
Serve Thai Veg Green Curry garnished with Thai Basil and Sliced chillies with Jasmine rice. Serve hot.