Time
20-30 Mins

Make
2 Person Serving

Nutrition
690 Cal.

Thai Paste with Coconut Curry

With Jasmine Rice

Flavours of Thai cuisine are very significant. Their strong aromatic component makes them more delicious. In this dish we have used lot of fresh green chillies and to balance the hot flavour, we are using sweet potato and coconut milk powder which gives the dish much needed cooling effect. Enjoy the richness of Thai aroma in this mouth-watering dish.

Rs.300

Quantity:

Delivery:


Ingredients

  • 1 ½ cup of jasmine rice
  • 1 bunch spinach
  • 1 lime
  • 1 sweet potato
  • 1 yellow onion
  • 1 bunch cilantro
  • 2 tablespoons green curry paste
  • 1 inch ginger
  • ½ cup coconut milk powder

Instructions


1. Organize your ingredients

It’s very important to organise the ingredients before you start cooking, as it helps in avoiding mess in your kitchen.
1. Foremost wash all the vegetables
2. Quarter the lime.
3. Peel and slice the onions vertically.
4. Remove root and stem of spinach and chop the leaves.
5. Peel and grade the ginger.
6. Clean and chop the coriander leaves.
7. Mix a cup of water in coconut milk powder, mix it really well.


2. Cook the jasmine rice

1. First and foremost clean and soak the rice in a bowl.
2. Take a small pot, put rice in it add pinch of salt and 2 ½ cup of water then let it boil on high, once water boils then reduce the flame.
3. When water is completely absorbed, take a fork and check whether rice is cooked or not, if cooked then remove it from heat and mix lime zest to it.


3. Fry Ingredients

1. Take a frying pan, heat some olive oil, and add onion and sweet potato. Sprinkle some salt and pepper on it, stir till it softens.
2. Add spinach and ginger to it, cook for 3-4 minutes. Keep stirring it till it’s wilted.


4. Make Curry

1. In the same pan add the Thai curry paste, depending upon how much spicy you want your curry to be. ( Thai curry paste is really spicy, so before putting it in a pan you can taste just a pinch of it so that you know how much you have to put in a curry). Mix the paste well there shouldn’t be any lump.
2. After mixing the curry add coconut milk powder to it, reduce the flame and let it simmer. Keep stirring it occasionally till sweet potato is soft.


5. Plate The Dish

Once it’s cooked turn off the heat, squeeze half a lemon and season it with salt and pepper. Plate it beautifully and you are ready to eat. No more wait needed, just serve and eat. Enjoy the aroma of a Thai cuisine.

Description

Flavours of Thai cuisine are very significant. Their strong aromatic component makes them more delicious. In this dish we have used lot of fresh green chillies and to balance the hot flavour, we are using sweet potato and coconut milk powder which gives the dish much needed cooling effect. Enjoy the richness of Thai aroma in this mouth-watering dish.



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