Thai-style Vegetarian Curry Rice

Name: Thai-style Vegetarian Curry Rice
Yield: Serves 2–4 as an accompaniment
Cuisine: Thai
Ingredients: 2 tablespoons oil, preferably groundnut; 2 tablespoons oil, preferably groundnut; 400 ml (14 fl oz) long-grain white rice; 600 ml (1 pint) water; 2 tablespoons coarsely chopped garlic; 1 onion, finely chopped; 2 teaspoons sesame oil; 2½ teaspoons salt; 1 tablespoon Madras curry powder; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 1 tablespoon finely chopped fresh ginger; 100 g (4 oz) frozen peas; 100 g (4 oz) fresh or frozen sweetcorn kernels; 100 g (4 oz) fresh or frozen sweetcorn kernels; 175 g (6 oz) seeded and chopped red peppers; 2 tablespoons finely chopped fresh coriander; 3 tablespoons finely chopped spring onions; 1 teaspoon chilli oil

Preparation info

Serves
2–4
as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This is my vegetarian interpretation of a delicious and glorious Thai rice dish, which uses spices and aromatics to transform the prosaic but congenial grain into a tasty and mouth-watering treat. Once the rice is made, the rest is quickly prepared. I find it reheats well in the microwave, which makes it a convenient dish, and it’s one that is just as delectable cold as hot.

Ingredients

Asia
Thailand
Side dish
Vegan
South East Asia
Gluten-free

Ingredients

Method