Thai Veg Green Curry with Jasmine Rice

Thai Veg Green Curry with Jasmine Rice

  • Daana Category
  • Quick and easy
Cuisine
Asian
Perfect for a quick tasty weeknight dinner without the fuss
Allergens Soy, Fish sauce
Time 20 min
From The Garden
Type Vegetarian

Nutritional Values

ENERGY556 kJ
PROTEIN14.0 g
FAT21.0 g
SAT FAT4.0 g
CARB65.0 g
SUGAR18.0 g
SODIUM0 mg

What We Send

Diced Veggies
Diced Mushroom
Sliced Capsicum
Bamboo Shoots
Kaffir Lime
Thai Basil
Thai Chillies
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Daana's Pantry Thai Green Curry Paste
Coconut Cream
Jasmine Rice

What You'll Require

Oil 2 to 3 tbsp
Salt to taste

Utensils

  • 2 x Heavy bottom pot / pan with lid
  • Wooden Spoon / Spatula
  • 2 x Serving Bowls

Pre Preparation

1

Dilute the Coconut Cream to give you 1.5 cups of Coconut Milk.

2

Wash and drain separately  veggies, capsicum, and mushroom. DO NOT MIX

3

Wash and finely slice Thai Chillies.

4

Wash and roughly tear Kaffir Lime.

5

Wash and drain Thai Basil.

6

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

Cooking Thai Green Curry
1

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.

2

Cook till oil separates over high heat, stir constantly.

3

Note: Thai Curry Paste is very hot, reduce the quantity of paste you add if you need less heat.

4

Add diced veggies and mushroom and stir to mix with the paste.

5

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.

6

Note: At this stage you can cook the Jasmine Rice.

7

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.

8

Stir in Thai basil and sliced chilies.

Cooking Jasmine Rice
1

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.

2

Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.

3

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.

4

Transfer to a serving bowl.

Thai Veg Green Curry with Jasmine Rice

To Serve

Serve Thai Veg Green Curry garnished with Thai Basil and Sliced chillies with Jasmine rice. Serve hot.

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