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Thai Coconut Curry with Basmati Rice

Thai Coconut Curry with Basmati Rice step-by-step recipe | vegelicacy.com
"I have tried this beautiful dish during our recent trip to Prague and it was love from first bite! What a marvelous mild taste! Feel free to try other vegetables on your choice."

Ingredients Serves 5 - 6

  • 1 onion
  • 1 clove garlic
  • 1 inch/2.5 cm ginger root
  • 2 potatoes
  • 8 florets broccoli/cauliflower or both
  • 1/2 lemon
  • 3 tbsp oil
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp garam masala
  • 1/2 tsp sugar
  • 14 oz/400 g coconut milk
  • 3.5 oz/100 g (frozen) spinach
  • 1 cup (frozen) corn
  • 1 tsp salt
  • 1 cup basmati rice

Method

  1. Peel and finely chop the onion. Peel and thinly slice the garlic clove. Peel and finely cut a small piece of ginger root. Peel and cube the potato. If necessary, defrost the broccoli and/or cauliflower and cut into small florets.

    Thai Coconut Curry with Basmati Rice
  2. In a large skillet heat the oil and stir-fry the onion for 3 minutes over medium heat. Add the garlic slices, ginger, paprika, turmeric, garam masala and sugar, stir well.

    Thai Coconut Curry with Basmati Rice
  3. Then add the coconut milk and 1/2 cup of water. Bring to a boil, reduce heat to low and cook for 5 minutes. Next, add the potato pieces, broccoli, cauliflower, cover and simmer for 10 minutes. Stir occasionally.

    Thai Coconut Curry with Basmati Rice
  4. Add the spinach and corn, allow to cook for 10 minutes. Salt towards the end and mix well. Turn off the heat, add juice of 1/4 lemon (about 1 tablespoon), mix.

    Thai Coconut Curry with Basmati Rice
  5. Cook the rice. Serve rice and curry with 1 small piece of lemon.

    Thai Coconut Curry with Basmati Rice

Author: vegelicacy

Posted on: 24 February 2014

Author`s page

Diet type: vegan
Category: main course
Difficulty: easy
You will also need: -

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Comments

Mona 21 July 2014
I love the simplicity of this recipe and these are ingredients I almost always have on hand. Can't wait to try it.

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vegelicacy 22 July 2014
Happy cooking! And thanks for commenting :)

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