Our recipe for wellbeing
Thai Green Curry with Spring Vegetables
Emily Pham
Ingredients Method
1 cup brown basmati rice, rinsed 2 tsp. coconut oil or olive oil 1 small white onion, diced
1 tbsp. finely chopped fresh ginger( about 2.5cm nub of ginger, peeled and chopped)
2 cloves of garlic Pinch of salt
½ bunch asparagus, tough ends removed and sliced into 5cm long pieces( to yield about 2 cups prepared asparagus)
3 carrots, peeled and sliced on the diagonal into 2cm wide rounds( to yield about 1 cup sliced carrots)
2 tbsp. Thai green curry paste
1 can( 14 oz.) of coconut milk( I used full-fat coconut milk for a richer curry)
½ cup water
1½ tsp. coconut sugar or raw sugar or brown sugar
2 cups packed baby spinach, roughly chopped
1½ tsp. rice vinegar
1½ tsp. soy sauce( I used reduced-sodium tamari)
Garnishes
Handful of chopped fresh cilantro and red pepper flakes, to taste
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To cook the rice, bring a large pot of water to the boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’ re ready to serve. Warm a large skillet with deep sides over medium heat. Once it’ s hot, add a couple teaspoon of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes. Pour the coconut milk into the pan, along with ½ cup water and 1½ teaspoon of sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5-10 minutes. Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes( optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’ d like.
Quick Coconut, Lemongrass and Chilli Rice
Nathan Salman
Ingredients Method
400g basmati rice
400ml tin of premium coconut milk( light)
3 bird’ s eye chillies( can substitute with less or green chillies if not wanting too spicy)
1 stalk of lemongrass 1 thumbnail sized knob of ginger
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Place rice and coconut milk in a Fuzzy Logic rice cooker. Chop chilli into tiny pieces, removing seeds first, and chop ginger into tiny, rice grain sized pieces, and stir into rice and coconut milk mix. Smash the thick end of the lemongrass stalk, and submerge all except 2cm. Set Fuzzy Logic rice cooker onto fast or quick mode. When rice cooker goes to keep warm mode, remove lemongrass stalk and serve. Works great with grilled lamb cutlets marinades in green curry paste.
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