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
Print Recipe
Pin Recipe Instructions
- Dice carrots, peppers and onions. Cut the broccoli into small florets.
- 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.
- 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.
- 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.
- 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.
- Place in a bowl with cooked rice and serve with spring onions and a dollop of yogurt or sour cream.
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