Sunday, October 24, 2010

Thai Vegetable Yellow Curry over Golden Rice

So yummy, and spicy.

I love color in my food.  So when I saw the gleaming container of yellow curry staring at me from across the aisle at my local Cash and Carry, (Smart and Final), I was tempted and succumbed to the curry.  This had a bit of a bite, so the kids skipped this and ate rice tacos and beans instead.  It didn't have enough bite for Jeff or I, so we added chili garlic sauce and spiced up the evening.  Cook the rice in your rice cooker while you're preparing the curry to save time.

Golden Rice

2 1/2 cups white rice
3 cups water (or what's needed according to your rice cooker directions)
1 teaspoon kosher salt
1 teaspoon turmeric
1 tablespoon white vinegar
2 teaspoons olive oil
3 cloves crushed garlic

Place all of the ingredients in the rice cooker.  Mix.  And turn on cook until done.

Thai Vegetable Curry

Servings approx 8

3 1/2 tablespoons yellow curry
1 tablespoon oil
1 1/2 cup coconut milk
4 med potatoes peeled and diced
1/2 large white onion diced
2 stalks celery diced
2 carrots peeled and diced
2 crushed garlic cloves
1/4 head cabbage diced
1/2 cup water

Saute 3 1/2 tablespoons yellow curry with the oil.  Add 1 1/2 cup coconut milk and heat until boiling.  Add vegetables and water.  Cook until vegetables soften.  Serve over golden rice.

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