Thai Curry
– Small pumpkin, cut into small cubes
– Broccoli
– Green beans
Curry Paste
– Ginger
– 2 Teaspoons of red Curry paste
– Lemongrass, chopped
Fry and then add:
– 400ml coconut milk
– Pepper, salt
– 1/2 lime, squeezed
Basmati rice
– 62g Basmati rice
– 125ml water
Boil for 10 minutes
Topping
– Cilantro
– Roasted cashews
– Lime, wedge
Japanese Curry
Curry Roux
– 3 Tablespoons olive oil
– 4 Tablespoons All-purpose flour (Type 405)
Fry and then add:
1/2 Tablespoon curry powder
1/2 Tablespoon garam masala
Fry until dark
For the Curry
1/2 liter water
– Carrot, cut into half-moons
– 1 small potato, cut into cubes
– 1 small Sweet potato, cut into cubes
– 1 Tablespoon Edamame
Boil and then melt the Curry roux with hot water
Basmati rice (integral or white)
– 62g Basmati rice
– 125ml water
Boil for 10 minutes
Topping
– Chopped ginger
