Babycorn and Mushroom Curry Rice


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Babycorn and Mushroom Curry Rice, an aromatic coconut flavoured rice preparation steamed in a banana leaf.

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Long grains of rice interspersed with colourful and chunky veggies, and lusciously flavoured with coconut cream and 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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Ingredients

3 cups cooked long grained rice (basmati)
1/2 cup coconut cream
1 1/2 tsp red curry paste
2 tbsp canned mushrooms (khumbh) (optional)
1/4 cup boiled green peas
4 blanched baby corn
10 french beans , sliced thinly , cooked
1/4 tsp grated lemon rind
1 tbsp basil leaves , finely chopped
1/2 banana leaf (kele ka patta)
salt to taste

Method
  1. Mix the coconut cream and curry paste in a bowl.
  2. Add the mushrooms, green peas, baby corn and french beans and stir well. Add the lemon rind, basil leaves and salt and mix well.
  3. Add the rice, stirring until throughly mixed.
  4. Turn this flavoured rice into the centre of a banana leaf (kitchen foil can be used as substitute).
  5. Fold the leaf into a square packet and grill on a tava, turning around from time to time until steam comes out.

Tips
  1. This recipe makes good use of left-over rice.
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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