Thai Curry with Basmati Rice

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 carrot (s)
  • 2 peppers
  • 1 broccoli
  • 2 shallot (s)
  • 2 spring onion (s)
  • 400 ml coconut milk
  • 250 g rice
  • 100 ml cream
  • curry paste, yellow or red
  • salt and pepper
  • Chilli salt
  • 3 teaspoons, heaped turmeric
  • 2 teaspoons, heaped paprika powder
  • 1 tablespoon yogurt or sour cream
Thai Curry with Basmati Rice
Thai Curry with Basmati Rice

Instructions

  1. Dice carrots, peppers and onions. Cut the broccoli into small florets.
  2. Wash rice and put in a small saucepan and add water (1 cup of rice = 2 cups of water). Bring to the boil with a pinch of salt, turn the heat down and simmer slowly.
  3. First fry the onions in a large saucepan with a little olive oil. Add the carrots and broccoli and fry for about 7 - 9 minutes. Add paprika and sauté for another 5 minutes.
  4. As soon as the vegetables are soft enough or still have a bit of bite, add the coconut milk and the curry paste as well. Stir everything well. Add 1 - 2 cups of water and simmer, stirring occasionally.
  5. Season the curry with turmeric, paprika powder, salt, pepper and chilli salt. Let the curry cook until it becomes creamy, if necessary add a little cream.
  6. Place in a bowl with cooked rice and serve with spring onions and a dollop of yogurt or sour cream.

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