Microwave Thai Green Curry and Fragrant Rice

Ingredients

• For the Curry

• 400ml Coconut milk
• 2 tbsp Thai curry paste
• 2 cup vegetables like Mushrooms, Baby corn, Carrots, Cauliflower, Broccoli, diced uniformly
• 4 Kaffir lime leaves, torn
• 1-2 Thai red chili, bruised
• 2 slices Ginger, bruised
• 4 Thai pea eggplant
• 1 Lemongrass bulb, bruised
• Salt to taste
• Juice of ½ Lime
• 1/4 tsp Palm jaggery or pinch of Sugar
• Coriander, chopped
• Fish sauce
• Fried garlic
• For the Rice
• 1 tbsp Oil
• 2 Kaffir lime leaves, torn
• 1 Garlic clove, bruised
• 4-5 Lemon grass leaves, tied in a bundle and bruised
• 2 cups Stock or water
• ½ tsp Salt
• 1 cup Rice, washed in clean water

Method

For the Curry

1. Combine the coconut milk, Thai curry paste, kaffir lime leaves, Thai chili and pea eggplant in a microwave safe bowl.

2. Cover with a lid and place in the Morphy Richards Microwave Oven to cook for 1½ minutes on P100 until fragrant.

3. Add the vegetables, stir once and cover with the lid. Cook in the microwave on P100 for 2 minutes 30 seconds.

4 Add the salt and stir to combine.

5. Check if the vegetables are cooked.

6. Cook in the microwave on P100 for another 1-2 minutes till the vegetables are cooked as desired.

7. Leave to stand and infuse for a minute. Taste and adjust the seasoning as required.

8. Stir in the lime juice and chopped coriander.

9. Serve hot with chopped chilies, lime wedges, fish sauce and fried garlic to allow each diner to customize to their tastes.

For the Rice

1. In a large, microwave safe bowl, add the oil.

2. Add the torn kaffir lime leaves, garlic and lemongrass leaves.

3. Cover with a lid and cook in the Morphy Richards Microwave Oven on P100 for 40 seconds.

4. Add the stock or water, salt and rice.

5. Mix well, cover and cook in the microwave oven on P100 for 10 minutes and cook until done.

6. When done, keep aside covered for at least 5 minutes.

7. Serve hot with the curry.

Notes/Tips:

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