Vegan Boxing Day Green Curry
Serves: 2
Good For: Lunch, Dinner
Vegan
Gather up those leftovers and savor the flavors of the season with our Vegan Green Curry made from leftover Christmas vegetables and served with our Organic and wildlife-friendly Semi-milled Jasmine Rice.
Ingredients
-
For the curry
- 1 cup of brocoli florets
- 1 cup of pumpkin cut into 2cm cubes
- 1 cup of green beans
- 1 cup of carrots (julienne)
- 1 medium size onion (quartered)
- 5 garlic cloves (finely chopped)
- 1 tbsp of palm or brown sugar
- 1 cup of fresh Thaï basil (stems removed)
- 3 cups of coconut milk
- 2-3 tbsp of your green curry paste
- 1 tbsp of crunchy peanutbutter
- 1 juice of lime
- 1-2 tablespoons of soy sauce
For rice
-
- 2 cups of White or Semi-milled IBIS Rice (see cooking instructions below)
Method
- Add 1-2 tbsp of oil to a pot. Add onion and stir-fry until soft (about 5 minutes)
- Add curry paste and stir fry for 1 minute
- Add 1-2 tbsp more of oil before adding all of your vegetables and stir for 2 minutes so that all the vegetables are coated in the curry paste.
- Add garlic and stir fry for 1 minute
- Add 2 cups of coconut milk and 1 cup of water
- Bring to a boil
- Add 1 tbsp of peanut butter and reduce to medium heat. Cover pot and simmer for 15 minutes
- Taste curry and add more coconut milk, brown sugar, soy sauce and lime juice to taste. Cover pot and continue to simmer for 5 minutes.
- Add basil leaves to curry, stir and simmer for another 5 minutes.
- Serve with cooked White or Semi-milled IBIS Rice and enjoy!
Vegan Boxing Day Green Curry
Serves: 2
Good For: Lunch or Dinner
Vegan
Gather up those leftovers and savor the flavors of the season with our Vegan Green Curry made from leftover Christmas vegetables and served with our Organic and wildlife-friendly Semi-milled Jasmine Rice.
Ingredients
For the curry
- 1 cup of brocoli florets
- 1 cup of pumpkin cut into 2cm cubes
- 1 cup of green beans
- 1 cup of carrots (julienne)
- 1 medium size onion (quartered)
- 5 garlic cloves (finely chopped)
- 1 tbsp of palm or brown sugar
- 1 cup of fresh Thaï basil (stems removed)
- 3 cups of coconut milk
- 2-3 tbsp of your green curry paste
- 1 tbsp of crunchy peanutbutter
- 1 juice of lime
- 1-2 tablespoons of soy sauce
For rice
- 2 cups of White or Semi-milled IBIS Rice (see cooking instructions below)
Method
- Add 1-2 tbsp of oil to a pot. Add onion and stir-fry until soft (about 5 minutes)
- Add curry paste and stir fry for 1 minute
- Add 1-2 tbsp more of oil before adding all of your vegetables and stir for 2 minutes so that all the vegetables are coated in the curry paste.
- Add garlic and stir fry for 1 minute
- Add 2 cups of coconut milk and 1 cup of water
- Bring to a boil
- Add 1 tbsp of peanut butter and reduce to medium heat. Cover pot and simmer for 15 minutes
- Taste curry and add more coconut milk, brown sugar, soy sauce and lime juice to taste. Cover pot and continue to simmer for 5 minutes.
- Add basil leaves to curry, stir and simmer for another 5 minutes.
- Serve with cooked White or Semi-milled IBIS Rice and enjoy!
Semi-Milled Long Grain Rice
Phka Rumdoul Jasmine – 1kg
HOW TO COOK
(Serves 2)
Stove Top
- Rinse 200g (1 cup) of rice until water runs clear.
- Add strained rice to a pan with 350ml (1½ cups) of water.
- Quickly bring water to a boil & then immediately reduce to the lowest heat.
- Cover pan with a lid & leave to simmer for 20 minutes.
- Turn off stove & leave covered for another 5 minutes before serving.
Rice Cooker Ratio
- 1 : 1½ Rice to water.
HOW TO COOK IBIS WHITE LONG GRAIN RICE
(Serves 2)
Semi-milled Long Grain Rice
Phka Rumdoul Jasmine – 1kg
Stove Top
- Rinse 200g (1 cup) of rice until water runs clear.
- Add strained rice to a pan with 350ml (1½ cups) of water.
- Quickly bring water to a boil & then immediately reduce to the lowest heat.
- Cover pan with a lid & leave to simmer for 20 minutes.
- Turn off stove & leave covered for another 5 minutes before serving.
Rice Cooker Ratio
- 1 : 1½ Rice to water.
