Khao Pad (fried Rice)
Thai, Mains
Easy Cooking Hub
Ingredients
Instructions
For the green curry paste
1. In a mixer grinder add 2 tbsp finely chopped lemon grass, 1 cup chopped coriander leaves, 1/4 cup roughly chopped onions, 1 tbsp roughly chopped garlic, 10 roughly chopped green chillies, 1 tbsp coriander seeds, 2 tsp cumin powder, 1/2 tsp black pepper powder, 1 inch ginger, salt to taste, 1/2 tsp lemon juice, 1/4 tsp grated lemon rind and 1/2 cup water. blend it to a fine paste and keep aside.
For the rice
1. Heat 1 tbsp oil in a wok or a kadhai, add 1/4 cup spring onion whites and sauté on a medium flame for 1 to 2 minutes.
2. Add 1/2 cup thinly sliced and parboiled baby corns and sauté on a medium flame for 1 minute.
3. Add 1/2 cup thinly sliced capsicum, 2 tbsp finely chopped spring onion greens and sauté on a medium flame for 1 minute.
4. Add 1.5 tsp finely chopped green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.
5. Add 3 cups of cooked rice, salt & blackpepper to taste, mix well and cook on a medium flame for 1 minute.
6. Add 1 tsp soy sauce, mix well and cook on a medium flame for 1 to 2 minutes. keep aside.
For the coconut sauce
1. Heat 2 tbsp oil in a broad non-stick pan and add 1/2 tsp cumin seeds.
2. When the seeds crackle, add 1/4 cup finely chopped spring onion whites and sauté on a medium flame for 1 minute.
3. Add 2 slit green chillies, 1 tbsp finely chopped spring onion greens and sauté on a medium flame for 1 minute.
4. Add 1/2 cup coconut milk, 1 tsp lemon juice, salt to taste 1/4 cup of water and 1/2 tsp of the prepared green curry paste. mix well and cook on a medium flame for 2 minutes, while stirring continuously. keep aside.
How to proceed
1. Put the rice into a 7″ ring mould and spread it evenly.
2. Invert the ring over a serving plate and tap sharply to unmould the rice.
3. Pour the coconut sauce in the centre and serve immediately garnished with chopped spring onion greens.