Kotori thai curry rice

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Savoury jasmine rice combined with Thai curry paste. The fried version of this is popular all over Thailand, this is an easy way to recreate this popular dish

AuthorHungry PandaDifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

INGREDIENTS
 1 rice measuring cup jasmine rice
 1-3 tbsp Thai green curry paste (adjust depending on your spice tolerance)
 50 ml water
 ½ tsp soy sauce
 pinch sugar
 2 tbsp carrot, finely diced
 2 tbsp onion, finely diced
 2 tbsp sweetcorn
 2 tbsp bell pepper, finely diced
 2 tbsp brocolli, small pieces
 2 tbsp chicken/tofu
 1 red chilli, finely sliced to garnish
 1 tbsp chopped, fresh Thai basil

HOW TO MAKE
1

Mix the onion with the dry rice.

2

Mix curry paste, water, sugar and soy sauce together until paste is dissolved.

3

Add to the rice to the inner bowl and add more water to the 1 mark on the long grain scale.

4

Add the vegetables and chicken/tofu on top.

5

Place the lid, select the LONG GRAIN setting and press START.

6

When finished, stir and add the chopped Thai basil leaves.

7

Stir again and adjust seasoning by adding salt and white pepper if needed.

Ingredients

INGREDIENTS
 1 rice measuring cup jasmine rice
 1-3 tbsp Thai green curry paste (adjust depending on your spice tolerance)
 50 ml water
 ½ tsp soy sauce
 pinch sugar
 2 tbsp carrot, finely diced
 2 tbsp onion, finely diced
 2 tbsp sweetcorn
 2 tbsp bell pepper, finely diced
 2 tbsp brocolli, small pieces
 2 tbsp chicken/tofu
 1 red chilli, finely sliced to garnish
 1 tbsp chopped, fresh Thai basil
Kotori thai curry rice
IngredientsDirections

Decorate with spring onion and chilli scattered on top.
You can use any Thai curry paste you want and have in your cupboard – red, green, yellow, massaman, panang.