Thai vegetables with fragrant rice

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4 servings
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Starch

By Food24 November 03 2009
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Ingredients (9)

250.00 ml rice
30.00 ml oil
1.00 onion — sliced into rings
700.00 g vegetables
45.00 ml Thai red curry paste
250.00 ml stock — vegetable or chicken
200.00 g coconut milk
0.00 salt and freshly ground black pepper — to taste
0.00 peanuts — chopped
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Method:

Cook the rice as directed on the packet. To prepare the vegetables, heat the oil in a pan and fry the onion until tender. Add the vegetables and stir-fry until slightly glossy. Stir in the curry paste and add the stock. Cover and simmer until the vegetables are just tender but still slightly crisp. Add the coconut milk, mix and heat until warmed through. Season to taste, then serve with the rice. Sprinkle chopped peanuts on top. Serves 4.



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