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Thai yellow fried rice with tofu
By : Mearl FernandesCategory : Chicken lunch, Chicken, Thai
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a non stick deep vessel.
- Fry the onions to pink followed by the garlic, cinnamon, stock cube and curry paste.
- Fry well for 2 mins and then add the rice.
- Toss and fold to coat the rice well - be gentle.
- Fry for 1-2 mins, tossing in between.
- Add the coconut milk, Thai basil leaves and 2 glasses water - taste & add salt and sugar.
- Bring to boil, then simmer, covered till the grains are almost (3/4th) cooked.
- Add the chopped capsicum, peas, tofu cubes (chicken pieces if non-veg) & soya sauce, cover the vessel and toss around.
- Continue cooking till the rice is done.
- Open and simmer until the grains dry up and are not too sticky (Do not toss or stir at this moment).
- Transfer to a serving dish and garnish with chopped coriander, fish/oyster sauce and Thai red-chilli paste. Serve hot!
Ingredients:
1.5 glasses white rice - washed & drained
2 tbsp Thai yellow curry paste
1/2 tsp turmeric powder
1 onion - chopped
1 inch stick cinnamon
3 cloves garlic, chopped
1 glass thick coconut milk
A handful of chopoped fresh coriander or Thai basil leaves
1-2 cups firm tofu cubes
1 cube stock (veg/non-veg)
1/2 cup frozen peas
1 chopped capsicum/ bell pepper
Salt & sugar to taste
4 tbsp olive oil
1/4 cup light soy sauce
2 tbsp fish/oyster sauce (optional)
2 tbsp Thai red-chilli paste/sauce
1 cup cooked boneless chicken, chopped (optional)
1.5 glasses white rice - washed & drained
2 tbsp Thai yellow curry paste
1/2 tsp turmeric powder
1 onion - chopped
1 inch stick cinnamon
3 cloves garlic, chopped
1 glass thick coconut milk
A handful of chopoped fresh coriander or Thai basil leaves
1-2 cups firm tofu cubes
1 cube stock (veg/non-veg)
1/2 cup frozen peas
1 chopped capsicum/ bell pepper
Salt & sugar to taste
4 tbsp olive oil
1/4 cup light soy sauce
2 tbsp fish/oyster sauce (optional)
2 tbsp Thai red-chilli paste/sauce
1 cup cooked boneless chicken, chopped (optional)
RECIPES BY MEARL FERNANDES
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