Thai Green Curry with Anise Rice and Chilli Floss

Thai Green Curry with Anise Rice and Chilli Floss

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 1, 2017.
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Feel free to increase the curry paste if you prefer it a bit hotter. Adding the first measure of coconut cream and allowing it to separate is called ‘cracking’.

Ingredients

Broccoli Anise Rice

  • ¾ cup Japanese brown rice
  • 1 cup + 2 tablespoons water
  • 1 star anise
  • 1 head broccoli, finely chopped

Thai Green Curry

  • 1 brown onion, finely diced
  • 1 tablespoon ginger, cut into thin matchsticks
  • ½ teaspoon salt
  • ½-1 tablespoon veggie Thai green curry paste
  • 1½ cups coconut cream
  • 1 cup vegetable stock
  • 1 teaspoon brown sugar
  • Juice of ½ lime
  • ½-1 teaspoon soy sauce
  • 2 cups frozen, shelled edamame beans, defrosted
  • 2 baby bok choy, ends trimmed 1cm, rinsed and thinly sliced

To Serve

  • 1 pottle veggie chilli floss
  • ½ lime, cut into wedges

Steps

  1. Bring a full kettle of water to the boil. Combine rice, water, star anise and a pinch of salt in a 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 15 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 fry-pan on medium heat. Cook onion, ginger and salt for 2-3 minutes, until fragrant and starting to brown. Add curry paste and cook for about 1 minute, stirring constantly, until fragrant.
  3. Add ¼ cup of the coconut cream and mix well. Cook for about 1 minute, until coconut cream starts to bubble and separate. Add remaining coconut cream and stock and bring to a gentle simmer. Add sugar, lime juice and soy sauce, and cook for about 5 minutes, until flavours have infused.
  4. Place broccoli and a pinch of salt in a heat-proof bowl and pour over boiling water. Leave to cook for about 4 minutes, until bright green and tender. Drain well. Add edamame beans to curry and cook for about 4 minutes, until tender. Add bok choy, stir, remove from heat and season.
  5. When rice has finished steaming, remove star anise and fluff up grains with a fork. Gently fold through broccoli.
  6. To serve, divide broccoli anise rice between bowls and top with Thai green curry. Garnish with chilli floss and serve lime wedges on the side.

Nutritional Information

Energy 2751 kj
658 kcal
Protein 21.6g
Carbohydrate 60.5g
Fat 35.6g