Thai food has always been a favourite of mine. Last month I was fortunate to be able to attend the Blue Elephant cooking school in Bangkok and since then I have been trying to create Thai inspired dishes and adapting traditional ones. Coconut is a main ingredient in all Thai curries so I decided to make a coconut rice and fry it with red curry paste together with my favourite vegetables.
Ingredients (serves 2):
- 1 cup uncooked rice
- 1 cup coconut milk (this can be bought in cans or you can mix 3 tbsp coconut powder with 1 cup of hot water)
- 1 1/2 tbsp red curry paste
- olive oil/vegetable oil
- 3 tbsp fish sauce
- 1 whole garlic (minced)
- 1/2 red onion sliced
- 6 asparagus spears trimmed and cut into 4cm pieces
- 2 eggs
- 100g okra trimmed and cut into 1cm pieces
- 2 spring onions sliced
- Cook the rice either in a rice cooker or in a pot using the coconut milk and 1/2 cup water
- Beat the eggs and heat 1 tbsp of oil in a wok or large pan over a medium heat and lightly scramble the eggs. Remove the eggs from the wok.
- Heat 2 tbsp oil on a medium heat in the wok and fry the red onions and garlic for around 2 minutes.
- Add the red curry paste and fry it to release the aroma of the red curry paste.
- Add the asparagus and okra and stir fry until nearly cooked.
- Add the coconut rice and then add the fish sauce and mix well with the vegetables and red curry paste in the wok for a few minutes.
- Finally mix in the scrambled egg and spring onion and serve.