Thai Green Curry With Jasmine Rice

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables, Seafood	Thai	Main course	4	Servings

INGREDIENTS

225	g	Thai Jasmine Rice
375		Coconut Milk, reduced
200		Vegetable Stock
2	T	Green Curry Paste
2	T	Thai Fish Sauce
6		Kaffir Lime Leaves
1		350 gram Thi White Fish
		e.g. cod sea bass
250	g	Tiger Prawns, cooked and
		peeled
8		Basil Leaves, shredded
4		Red Chilli Peppers, soaked
		with the
		juice and zest of
		1/2 lime
2	T	Coriander, chopped
1	t	Cumin Seeds
2 1/2		Cm Fresh Root Ginger
		peeled and chopped
1 1/2		Stalks Lemon Grass
		chopped
2		Shallots, peeled and finely
		chopped
4		Cloves Garlic, peeled
1	t	Black Peppercorns

INSTRUCTIONS

Bring a large pan of water to the boil. Stir in the rice and bring to
the boil and cook for 10 minutes. Make the curry paste; put all the
ingredients in a food processor and whiz to a smooth puree. Transfer
to a screw top jar. Store for upto 1 week in the fridge. Cut the fish
into bite size pieces. In a saucepan, bring the coconut milk and
vegetable stock up to the boil, stirring continuously. Stir in the
curry paste, Thai fish sauce and lime leaves. Add the fish and simmer
very gently for 10 minutes. Add the prawns and heat through for 2
minutes, by which time the fish should be cooked. Scatter the basil
leaves over the top. Drain the rice and rinse with hot water. Divide
the Thai jasmine rice between 2 serving plates and spoon the curry
over the top. Garnish with torn basil leaves. Tip Cook the coconut
milk for 20 minutes to allow the fat to start to separate from solids
and thicken before using in the recipe.  Converted by MC_Buster.  NOTES
: Chef:Amanda Grant  Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re on this planet for a purpose. Find it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 227 Calories From Fat: 19 Total Fat: 2.2g Cholesterol: 0mg Sodium: 388.9mg Potassium: 1404.8mg Carbohydrates: 48.1g Fiber: 9.3g Sugar: 2g Protein: 12.6g