Panang Curry with Lychee Salad and Makrut Lime Rice

Panang Curry with Lychee Salad and Makrut Lime Rice

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 28, 2017.
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A perfect midweek meal.

Ingredients

MAKRUT LIME RICE

  • 1 cup jasmine rice
  • 1½ cups water
  • 1 teaspoon makrut lime powder

PANANG CURRY

  • 1 shallot, cut in half lengthways and thinly sliced
  • 1 carrot, cut into quarters lengthways and sliced 0.5cm
  • 1 teaspoon finely grated ginger
  • 1 clove garlic, minced
  • ¾-1 tablespoon veggie Panang curry paste
  • 1 can coconut milk (shake well before opening)
  • ½ cup vegetable stock
  • 200g red kumara, peeled and cut into 2cm pieces
  • 40g veggie bamboo shoots
  • 1 cup frozen, shelled edamame beans
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 1-1½ tablespoons reserved lychee juice
  • Zest and juice of ½ lime (reserve remaining half zest and juice)

LYCHEE SALAD

  • 1 can lychees, drained and juice reserved
  • 2-3 tablespoons coriander leaves and stalks
  • ½ teaspoon finely grated ginger
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons reserved lychee juice
  • Zest and juice of ½ lime
  • 100g mung bean sprouts

TO SERVE

  • 40g whole, roasted peanuts
  • 20g coconut thread (optional)
  • ½ packet freeze-dried pineapple (optional)

Steps

  1. Combine all rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a medium pot on medium-high heat. Cook shallot and carrot for 1-2 minutes, stirring constantly. Add first measure of ginger, garlic and curry paste and cook, stirring constantly, for 30-60 seconds, until fragrant.
  3. Add coconut milk and stock to pot with curry paste, stir to combine and bring to the boil. Once boiling, add kumara and bamboo shoots, reduce heat to low and simmer for about 8 minutes, or until veggies are just tender. Stir occasionally.
  4. While curry simmers, cut lychees in half and roughly chop coriander. Add to medium bowl with all remaining lychee salad ingredients. Season and toss to combine.
  5. When veggie are just tender, add edamame beans and cook for a further 1-2 minutes, until bright green and tender. Stir through remaining Panang curry ingredients. Season to taste with salt. When rice is cooked, fluff up grains with a fork.
  6. spoon ¾ cup cooked makrut lime rice per person into each bowl. Spoon over Panang curry and top with a handful of lychee salad. Sprinkle over roasted peanuts, toasted thread coconut and crumble over freeze-dried pineapple (if using).

Nutritional Information

Energy 2958 kj
707 kcal
Protein 16.1g
Carbohydrate 84.0g
Fat 33.1g