in Recipes

Vegetable curry with rice

updated

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Ingredients for 4 servings:

  • 2 pak choi
  • 4 garlic cloves
  • 3 shallots
  • 2 carrots
  • 2 tbsp oil
  • 400 ml coconut milk
  • 2 tsp, streaky curry paste, yellow
  • 1 tsp, streaky curry paste, red
  • 2 tbsp soy sauce
  • 1 tsp salt
  • some water
  • 1 tbsp cornstarch
  • 200 g basmati rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, but also possible with chicken

Chop the pak choi, shallots, garlic, and carrots and lightly fry in the oil. Add the coconut milk, curry paste, soy sauce, and salt and stir. If necessary, add about 100-150 ml of water. Mix the cornstarch with 3-4 tablespoons of water and add. Season to taste. Cook the rice with a little salt according to the package instructions and serve with the curry. Sometimes I add chicken. I fry it, add 2 tablespoons of soy sauce, and finally mix it with 3 tablespoons of toasted sesame seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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