Thai vegetables with turmeric rice

Ingredients for 4 servings:

• 2 cup(s) of rice e.g. Thai rice, fragrant rice or basmati rice
• 3 cups water
• 1 tsp salt
• 3 pinches of turmeric
• 1 kg cauliflower, frozen
• 1 kg broccoli, frozen
• 500 g sugar snap peas (mangetout), frozen or fresh
• 2 liters of water
• 3 tbsp, heaped vegetable stock, granulated
• 750 ml coconut milk, approx. 17 – 19% fat
• 4 tbsp, heaped curry paste, yellow
• 3 tbsp fish sauce
• 3 tbsp soy sauce, light
• 1 tbsp vegetable oil, neutral
• 1 tsp sesame oil, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, place the 2 cups of rice, 3 cups of water, 1 teaspoon of salt, and turmeric powder in a rice cooker and turn it on. By the time the rice is done, the vegetables will be done too. Heat 2 liters of water in a 5-liter pot until almost boiling. Add 3 tablespoons of granulated broth, let it dissolve, and turn off the heat. Then add the frozen vegetables and let them thaw. Add the snow peas and the fresh ones. Let the vegetables rest. Now, in a 2-3 liter pot, heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil and gently toast 4 heaped tablespoons of yellow curry paste to allow the flavors to develop (do not let it burn). Deglaze with 400 ml of coconut milk and stir well until all the paste has dissolved. Add the fish sauce, light soy sauce, and the remaining coconut milk. Now, with a slotted spoon, remove the vegetables from the broth and add them to the curry paste sauce. Carefully fold in and heat through, but do not boil. If necessary, add another 1-2 ladles of stock to thin. Season to taste with more soy sauce and fish sauce. Serve with rice. The recipe is flexible. I’ve also made it with Kaisergemüse, which also includes carrots. Bell peppers, onions, or leeks can be added. I used to add chili, garlic, and ginger, but that’s not necessary; it’s all already in the curry paste. Add an extra spoon if necessary. Note: Use 1 cup (200-250 ml).