This is a wonderful curry recipe which can be made with any veggies you have on hand and you can also add chicken, pork or shrimp which complements well. What I like about yellow curry paste is that it is more fragrant and not as spicy so it allows you to adjust as to your taste. We added additional spice with jalapeño which you can also substitute for red chillis or no chili. It can be made in 30 minutes and is very comforting and healthy!
Serving Size: 4 people
INGREDIENTES / INGREDIENTS
1 cup basmati rice
2 Tablespoons of olive oil
1/2 sweet onion diced
1 inch piece of fresh ginger grated
1/2 a 1 jalapeño minced (optional) and additional slices for garnish
200 gr sliced mushrooms
1 zucchini cut in half then sliced
200 g of sweet corn
1 can of coconut milk
2-3 tablespoons of yellow curry paste
zest and juice of one lime
1 tablespoon soy sauce
handful of cilantro leaves chopped for garnish
PREPARACION / PREPARATION
Cook rice according to packaged directions.
In a large deep skillet over medium heat add the olive oil, add onion, ginger and cook for 5 minutes or until fragrant. Add the minced jalapeño and mushrooms and zucchini and cook another 5 minutes before adding the corn.
Stir in the coconut milk, curry paste and soy sauce. Cook for 5 minutes before adding 1/2 cup of water, lime zest. Bring to a boil and then lower back to medium heat and cover and cook for 5 minutes until veggies are cooked. Add the lime juice and taste for seasoning. If the sauce is too thick add additional water. Remove from heat.
To serve, divide curry in bowls and add 1/2 cup rice in the center. Top with cilantro and slices of jalapeño . overtop.