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Sify Home > Food > Vegrecipes > International cuisine > Thai > Thai Vegetable Rice
Thai Vegetable Rice
By : Anita Raheja
Category : Khichdis, Rice, Mushroom, Corn, Thai
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Wash and soak the rice for 30 minutes.
  2. Drain out the water. Heat 3 tbsp oil in a heavy bottomed vessel.
  3. Add the rice and saute on a low flame for five minutes.
  4. Add the coconut milk, bay leaves and salt.
  5. Gently mix and cook on low flame, stirring at regular intervals till the rice is done.
  6. Remove and cool. Saute the spring onions for 2 to 3 minutes in the remaining 3 tbsp oil.
  7. Add mushrooms, baby corn and broccoli and cook till the vegetables are done but crunchy.
  8. Add red or green curry paste along with red or green chilli paste (depending on what curry paste you are using), salt and pepper. Mix well.
  9. Add the sauteed vegetables to the cooked rice and mix gently.
  10. Keep on a pre-heated tawa for 10 to15 minutes on a low flame.
  11. Serve hot with Thai vegetables.
1 cup - basmati rice
2 1/2 cups - thin coconut milk
8 to 10 - mushrooms (washed and cut into quarters)
5 to 6 - baby corn (cut into thin slices)
6 to 8 florets - broccoli
2 - bay leaves
6 tbsp - oil
3 - spring onions (finely chopped)
1 tbsp - red or green curry paste (or as per taste)
3 to 4 - red or green chillie paste (or as per taste)
pepper powder (as per taste)
salt to taste
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