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Thai vegetables with fragrant rice

Recipe from: 8/1/1997 12:00:00 AM
Ingredients 9
Servings 4


  • 250
    fragrant rice
  • 30
  • 1
    onion, sliced into rings
  • 700
    selection of fresh vegetables such as carrots, green beans and broccoli, cleaned
  • 45
    Thai red curry paste
  • 250
    vegetable or chicken stock
  • 200
    coconut milk
  • salt and pepper to taste
  • few peanuts, chopped, to sprinkle on top


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.

Read more on: starch  |  shallow-fry

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