- 1 1/4 cups Jasmine Rice.
- 1 tablespoon Olive Oil.
- 1 small brown onion.
- 1 tablespoon of finely grated ginger.
- 2 cloves of garlic, minced.
- I red capsicum finely cut into strips.
- 1 yellow capsicum finely cut into strips.
- 3 carrots sliced on the bias into thin rounds,
- 2 tablespoons Thai red curry paste.
- 1 can of full fat coconut cream.
- 1 cup of water.
- 1 bunch of silverbeet, leaves and stalks sliced thinly.
- 3 spring onions sliced thinly.
- 1 1/2 teaspoons of caster sugar.
- 1 tablespoon of soy sauce.
- 2 teaspoons of rice wine vinegar
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large frying pan with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the capsicums and carrots. Cook until the capsicums are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut cream, water, spring onions, silverbeet and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the capsicums, carrots, spring onions and silverbeet have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Remove the pot from the heat and season with soy sauce and rice vinegar.
- Divide rice and curry into bowls, serve and enjoy.
Brands and product used
- TCC - Coconut Cream