April: Thai Yellow Curry with Boiled Ponni Rice

Steamed Ponni Boiled Rice

Ingredients

• Ponni boiled rice – 1 cup
• Water – 2½–3 cups
• Salt – a small pinch, optional

How to cook

1. Wash the rice 2–3 times.
2. Soak for 20–30 minutes.
3. Add rice and water to a pressure cooker.
4. Cook for 3–4 whistles on medium flame.
5. Let the pressure release naturally, then fluff gently.

Thai Vegetable Yellow Curry

Ingredients

• Mixed vegetables – 2 cups: carrot, beans, bell pepper, broccoli, baby corn
• Onion – 1 small, sliced
• Garlic – 2 cloves, chopped
• Thai yellow curry paste – 1–2 tbsp
• Coconut milk – 1 cup
• Water – 1/2 cup
• Oil – 1 tbsp
• Salt – as needed
• Soy sauce – 1 tsp
• Lemon juice – 1 tsp
• Coriander – for garnish

How to cook

1. Heat oil and sauté onion and garlic for 2 minutes.
2. Add the yellow curry paste and stir for 1 minute.
3. Add the vegetables and sauté for 2–3 minutes.
4. Pour in the coconut milk and water. Add salt and soy sauce.
5. Cover and simmer for 8–10 minutes, until the vegetables are cooked but slightly crisp.
6. Turn off the heat, add lemon juice and garnish with coriander.

Serving: Place hot rice in a bowl and pour the curry over or beside it.