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Thai Green Curry Rice

Food

Ingredients

2 tbsp olive oil, divided

2 large green chilies, stems & seeds removed

1 clove garlic, roughly chopped

1 lemongrass stalk, roughly chopped (~33g)

2 lime leaves (or zest of 2 limes)

3 cm piece of ginger root, peeled & chopped

1 shallot, chopped (~50g)

A few leaves of fresh cilantro

1 lime, juiced

salt & pepper, to taste

300g cooked Jasmine rice, 1 day old or chilled at least 4 hours

Directions

In a blender or food processor, add 1 tbsp of oil with the rest of the ingredients except for the rice. Blend until smooth.

In a large frying pan or wok, heat the other 1 tbsp oil over medium-high heat. When hot, add the blended curry paste and stir over the heat for 2 minutes. Add the rice and cook for 4-5 minutes, stirring constantly, until mixed well and heated through. If necessary, add a dash of oil to prevent rice from sticking. Adjust seasoning as desired.

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