Ingredients (serves 4)
225g jasmine rice
1 zucchini, cut into thin sticks
120g thin French beans, trimmed
1 bunch asparagus, woody ends trimmed, halved lengthways
1/2 cup frozen peas
1 small carrot, peeled, cut into thin strips
2 tbs vegetable oil
1 tbs green curry paste
1 small onion, chopped
2 garlic cloves, crushed
2 tsp grated fresh ginger
1 tbs fish sauce
1 tbs soy sauce
1/4 cup Thai basil leaves*
6 shallots (spring onions), sliced
Method
1. Cook the rice in a saucepan of boiling, salted water, then drain well. Allow to cool, then refrigerate overnight.
2. Blanch the zucchini, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain, refresh under cold water and set aside.
3. Heat the oil in a wok over high heat, then add the curry paste and stir-fry for a few seconds or until fragrant. Add onion, garlic and ginger, and cook for 1 minute.
4. Add the blanched vegetables and cook for 2-3 minutes or until just tender. Add the rice and heat through, then stir in the fish and soy sauce, basil leaves and shallots.
Notes & tips
It's best if you cook the rice for this recipe the day before.
* Thai basil is available from Asian supermarkets. Substitute with common basil if not available.
Source
delicious. - October 2003, Page 78
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
