Steamed Curry Rice


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The fragrance of basil, tartness of lemon and soothing coconut milk flavors all go into to making this recipe a super success. Infused with Thai flavors, the rice is mixed with red Thai curry ingredients and cooked first, before being sealed inside a banana leaf and steamed once again. Delicious!

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Serves 4.
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3 cups Steamed Rice (Chawal)
2 tbsp garlic (lahsun) paste
1 tbsp red chilli paste
1/2 cup coconut milk
1/4 cup french beans, sliced diagonally and boiled
1/4 cup green peas , boiled
1/4 cup baby corn, sliced and boiled
1 tbsp finely chopped fresh basil
1 tsp lemon rind
1/2 banana leaf
2 tbsp olive oil
salt to taste

  1. Heat the olive oil, add the garlic paste and red chilli paste and cook for 3 to 4 minutes.
  2. Add the coconut milk, all the boiled vegetables, basil, lemon rind and salt and bring the coconut milk to a boil.
  3. Add the rice and mix well.
  4. Turn this flavoured rice onto the centre of a banana leaf (kitchen foil can be used as substitute).
  5. Fold the leaf into a square packet and steam in a steamer till done.

  1. Red chilli paste is made by soaking dry red chillies in lukewarm water for about 15 minutes and then grinding it to a fine paste.
RECIPE SOURCE : ChawalBuy this cookbook
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