Thai Yellow Curry Coconut Rice

2 cups jasmine rice
1 cup coconut milk
3 tablespoons yellow curry powder
1/2 teaspoon salt
2 tablespoons coconut oil
1 onion, diced
1/2 cup julienned carrots
1 tablespoon fresh minced ginger
1 tablespoon fresh minced lemongrass stalk
2 cloves garlic, minced
2 cups snow peas or sugar snap peas, stem ends removed
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon dark brown sugar or buckwheat honey
salt
1/4 cup fresh fenugreek leaves or Thai basil leaves

Rinse the rice thoroughly in a strainer until the water is clear and not cloudy coming through the strainer. In a medium saucepan, combine the coconut milk and 3 cups of water and bring to a boil.

Add in the rice, yellow curry powder, and the salt. Return the rice to a slow simmer, and then cover the saucepan and turn the heat to low.Cook the rice over low heat without removing the lid for 20 minutes or until tender.

While the rice is cooking, prepare the vegetables. Heat the coconut oil in a large sauté pan over medium heat. Add in the onions, carrots, ginger, lemongrass, and the garlic and cook for five minutes, stirring frequently. Stir in the pea pods. In a small dish, combine the fish sauce, lime juice, and the sugar/honey. Stir the sauce into the vegetable mixture and continue to cook for three minutes. Remove from the heat.

When the rice is finished cooking, stir in the vegetables. Season with salt to taste. Top with fresh herbs just before serving.


Makes 4 servings.

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