Thai Fried Rice by Tarla Dalal

Описание: Thai Fried Rice,long-grained rice sautéed with veggies and a hint of green curry paste.
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Thai Fried Rice

Thailand's answer to the chinese fried rice! long-grained rice sauteed with baby corn, capsicum, spring onion and a hint of curry paste.

Preparation Time: 20 minutes. Cooking Time: 12 minutes. Serves 4.

For the green curry paste (Makes approx. 1 cup)
2 tbsp finely chopped lemon grass (hare chai ki patti) stem
1 cup chopped coriander (dhania)
¼ cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
10 green chillies, roughly chopped
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
½ tsp freshly ground black pepper
25mm (1") piece ginger (adrak)
Salt to taste
½ tsp lemon juice
¼ tsp grated lemon rind

For the rice
3 cups cooked rice
1 tbsp oil
¼ cup finely chopped spring onion whites
½ cup thinly sliced and parboiled babycorn
½ cup thinly sliced capsicum
2 tbsp finely chopped spring onion greens
1½ tsp finely chopped green chillies
Salt and freshly ground pepper to taste
1 tsp soya sauce

For the coconut sauce
½ cup coconut milk (nariyal ka doodh)
2 tbsp oil
½ tsp cumin seeds (jeera)
¼ cup finely chopped spring onion whites
2 slit green chillies
1 tbsp finely chopped spring onion greens
1 tsp lemon juice

For the garnish
1 tbsp finely chopped spring onion greens

For the green curry paste
1.Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.

For the rice
1. Heat the oil in a wok or a kadhai, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
2. Add the baby corn and sauté on a medium flame for 1 minute.
3. Add the capsicum, spring onion greens and sauté on a medium flame for 1 minute.
4. Add the green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.
5. Add the rice, salt and pepper, mix well and cook on a medium flame for 1 minute.
6. Add the soya sauce, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.

For the coconut sauce
1. Heat the oil in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the spring onion whites and sauté on a medium flame for 1 minute.
3. Add the green chillies, spring onion greens and sauté on a medium flame for 1 minute.
4. Add the coconut milk, lemon juice, salt and ¼ cup of water and ½ tsp of the prepared green curry paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.

How to proceed
1. Put the rice into a 7″ ring mould and spread it evenly.
2. Invert the ring over a serving plate and tap sharply to unmould the rice.
3. Pour the coconut sauce in the centre and serve immediately garnished with spring onion greens.