Babycorn and Mushroom Curry Rice


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Long grains of rice interspersed with colourful and chunky veggies, and lusciously flavoured with coconut milk and red curry paste. The ultimate touch to the Baby Corn and Mushroom Curry Rice is the addition of lemon rind and basil leaves, whose aroma is indelibly locked in by cooking the rice wrapped in a banana leaf.

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Makes 4 servings
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1/4 cup diagonally cut and blanched baby corn
1/4 cup sliced mushrooms (khumbh)
3 cups cooked long grained rice (basmati)
1/2 cup coconut milk (nariyal ka doodh)
1 1/2 tsp red curry paste
1/4 cup boiled green peas
10 thinly sliced and boiled french beans
1/4 tsp grated lemon rind
1 tbsp finely chopped basil leaves
1 banana leaf (kele ka patta) , approx. 12” x 12”
salt to taste

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Place the banana leaf on a clean, dry surface and place the rice on it.
  3. Bring in 4 sides of the banana leaf towards the centre so as to make an envelope and seal it using a toothpick.
  4. Place the banana leaf envelope in a steamer plate and steam on a medium flame for 7 to 8 minutes.
  5. Remove from the banana leaf and serve immediately.

Handy tip:

  1. Do not seal the banana leaf to tight. Leave enough space for expansion of the steam generated in steaming.
RECIPE SOURCE : Thai CookingBuy this cookbook
1 review received for Babycorn and Mushroom Curry Rice

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 Reviewed By
Leena_DhootDecember 30, 2010

Good dish made out of left over rice. Its a tasty quick fix!
1 of 1 members found this review helpful

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Reviewed December 30, 2010by Leena_Dhoot

Good dish made out of left over rice. Its a tasty quick fix!

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1 of 1 members found this review helpful
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