Author's Note: Rice with Thai Green Curry Paste – savoury, scrumptious and a delicious rice recipe. Each grain of rice takes in all the flavours of the green curry paste, making the cooked rice extremely flavourful and tasty.
This recipe was born out of the want and desire to cook rice differently than the regular pulao, but was still as easy as cooking matar pulao. This is a simple recipe that is quick to make and gives you rice that is loaded with flavour.
A perfect one-pot meal for the lazy weekdays, when one is tired and doesn't want to cook but still have something yum.

Recipe:
[Serves: 2]

Ingredients:
2 tbsp. Oil [neutral flavor]
1 tsp. Cumin Seeds [jeera]
6 Kaffir Lemon Leaves – remove central stem & cut fine juliennes
1 tsp. Ginger – finely diced
1 tsp. Galangal ¬– finely diced
3 tsp. [heaped] Thai Green Curry Paste [Real Thai]
1 Potato [large size] - cut into small cubes
1/2 cup Green Peas
1 cup Basmati Rice – washed
2 cups Water
1 Maggi Vegetarian Tastemaker Cube – crushed
Himalayan Pink Salt to taste

Method:

  1. Place a wide heavy bottom pan on medium heat and add 2 tbsp. Oil in it.
  2. Add the Cumin Seeds and sauté till the start to crackle.
  3. Add the finely cut Kaffir Lemon Leaves and sauté for 30 seconds on low heat till aromatic.
  4. Add the finely diced Ginger and Galangal to the pan and sauté on medium heat till fragrant.
  5. Add 3 tsp. of Thai Green Thai Curry Paste and sauté for a minute on low heat.
  6. Add the Potato cubes and the Green Peas to the pan, and mix well along with the curry paste. Sauté for 1 minute on medium heat.
  7. Now add the washed Basmati Rice and sauté on low-medium heat for 3-4 minutes, till each grain is slightly tossed and glistening fine a fine coating of oil.
  8. Add 2 cups of water to the rice and stir well.
  9. Season the water with the crushed Maggi Vegetarian Tastemaker cube and Himalayan Pink Salt to taste, and mix well. Taste a drop or two of the water, it should be well seasoned, if not add pink salt to taste.
  10. Cover the pan and let the rice simmer on low heat for 10-15 minutes, or till the rice has absorbed all water and is well cooked.
  11. Turn off the heat once the rice is well done. Gently fluff up the rice grains with the help of a fork. Cover the pan once again and let the rice rest fro 10 minutes in the covered pan.

Rice with Thai Green Curry Paste is ready – enjoy!