Thai Green Curry with Vegetables

Instructions

1. Step 1

   Rinse the jasmine rice in a fine-mesh strainer until the water runs mostly clear. Combine it with the water in a saucepan and bring to a boil over high heat.

   Ingredients used: 300.0 gr Jasmine Rice, 480.0 ml Water

   Cookware: fine mesh strainer, saucepan

2. Step 2

   Cover the saucepan, reduce to low heat, and cook until the rice has absorbed the water.

   Timer: 15 min (fixed)

   Cookware: saucepan

3. Step 3

   Remove the rice from the heat and leave it covered to steam, then fluff it gently.

   Timer: 10 min (fixed)

   Cookware: saucepan

4. Step 4

   Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and stir until fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Green Curry Paste, 15.0 ml Vegetable Oil

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in ¾ cup (200 ml) of the coconut milk and cook until smooth and aromatic.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 ml Coconut Milk

   Cookware: large pot, wooden spoon

6. Step 6

   Add the remaining 2 ½ cup (600 ml) coconut milk, vegetable stock, soy sauce, palm sugar, and makrut lime leaves. Stir over medium heat until the sugar dissolves and the curry reaches a gentle simmer.

   Timer: 4 min (fixed)

   Ingredients used: 600.0 ml Coconut Milk, 4.0 piece Makrut Lime Leaves, 16.0 gr Palm sugar, 30.0 ml Soy Sauce, 250.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

7. Step 7

   Add the eggplant, reduce to low heat, and simmer until it begins to soften.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Eggplant

   Cookware: large pot, wooden spoon

8. Step 8

   Add the bamboo shoots, red bell pepper, and green beans. Continue simmering until the vegetables are tender but retain some bite.

   Timer: 6 min (fixed)

   Ingredients used: 200.0 gr Bamboo Shoot, 150.0 gr Green Bean, 150.0 gr Red Bell Pepper

   Cookware: large pot, wooden spoon

9. Step 9

   Remove the curry from the heat. Stir in the Thai basil and squeeze in the lime, discarding any seeds.

   Ingredients used: 1.0 piece Lime, 20.0 gr Thai Basil

   Cookware: large pot, wooden spoon

10. Step 10

    Divide the jasmine rice among bowls and ladle the hot vegetable curry alongside or over it.

    Cookware: large pot, saucepan