I made this very tasty rice dish for my fam last night. The rice was accompanied with a pan roasted salmon basted with butter and garlic. The Green Curry Rice and Salmon worked perfectly together. Da wife was very very happy and when she’s happy I’m happy. I’ve been looking for something a little different in my rice dishes because white rice gets boring when you eat it two or three times a week. The cool thing about this was it only took about 20 minutes to make everything. I put on a pot of rice and then made the green curry paste. Once the Green Curry Paste was made, all I had to do was cook the salmon and wait for the rice to finish. The flavor crank in the Green Curry Paste was my green onion and thai chili peppers. They amped up the taste of everything and you could feel that nice tasty burn on the back of your tongue when eating the rice. Check it out.
Green Curry Rice
1 cup of basmati rice
2 cups of water
Pinch of Kosher Salt
Thumb size of sliced ginger
1 medium size bunch of Cilantro (Coriander) roughly chopped
2 Green Thai Chili peppers sliced w seeds removed
3 Cloves of Garlic
2 Stalks of Lemongrass sliced from bottom (yellow parts only)
3 – 4 tbs of extra virgin olive oil
2 Green onions (Scallions) sliced
Juice of 1 lime
For the rice, over a medium to high heat, place rinsed basmati rice into a medium sized pot and add water. Once the rice comes to a boil, turn the flame down to its lowest setting and cover with a lid. When the water evaporates allow the rice to sit with the lid on for about five minutes. When ready to serve remove lid and fluff rice with a fork.
To make the green curry paste, add all of the ingredients to a food processor and let the food processor do the work on high until paste is smooth. It should be the consistency of a pesto or a little drier. Once the green curry paste is processed, place it in a pan over a medium flame and allow to heat through. Once the paste has heated, add the rice and fold together. Remove from the heat and place in a bowl. Add extra cilantro and or lime wedges to garnish. You can also add slices of a red thai chili pepper to add a little color. I had a nice Chardonnay with this dish last night. Yum. Enjoy.