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Thai Yellow Curry Pulav

I love Thai food! Right from the aroma to the taste, everything about Thai food is so wonderful. Ever since we tried Yellow Curry Fried Rice at a Thai restaurant, I have been wanting to recreate the magical flavors at home. Of course, you could use the packaged Yellow Curry Powder/Paste which you get in Asian grocery stores for a quick fried rice. However, one fine evening, I was craving Yellow Curry Fried Rice and I decided to try it at home. I didn’t have all the required ingredients but I managed to make a Yellow Curry Style Pulav (Pilaf).

Thai Style Yellow Curry Pulav

Thai Style Yellow Curry Pulav

A Pulav is a one-pot dish where rice is cooked along with all the other ingredients. If I have cold rice in my fridge, I usually make Fried Rice. If not, I go for Pulavs. For this recipe, I used vegetables since I didn’t have any meat or seafood. I didn’t have Thai ingredients like Kaffir Lime Leaves and Lemongrass but it still tasted yummy.

Ingredients

  1. Long grain Basmati rice or any other Long Grain Rice – 2 cups
  2. Diced Shallots (Kunjulli)– 1/2 cup
  3. Chopped Green Onions – 2 stalks
  4. Diced Carrots – 2 medium
  5. Diced French Beans – 1 cup
  6. Chopped Cilantro Leaves & Stems (Malliyella) – A handful
  7. Oil – 3 tbsp
  8. Salt – to taste

For the Yellow Curry Paste

  1. Coriander Powder – 2 tsp
  2. Cumin Powder – 1/2 tsp
  3. Black Pepper Powder – 1/2 tsp
  4. Turmeric Powder – 1 tsp
  5. Thai Red Chilly Paste – 2 tsp (Alternatively, you can use Red Chilly Powder)
  6. Lime Juice – 1 tbsp
  7. Sugar – 1 tsp
  8. Garlic Paste – 1 tbsp
  9. Ginger Paste – 1 tbsp
  10. Fish Sauce – 2 tsp (Alternatively, you can use Soy Sauce)
  11. Coconut Cream – 3 tbsp (Alternatively, use Thick Coconut Milk)

Preparation Method

  1. Soak the Basmati rice for 15-25 minutes. Wash and drain the rice thoroughly.
  2. Make a paste using all the ingredients for Yellow Curry Paste along with a few teaspoons of water. Keep it aside.
  3. Heat 3 tbsp oil in a large skillet and saute the shallots for 2 minutes.
  4. Throw in the diced carrots and beans and stir fry for 2 minutes. Add the chopped cilantro to the pan.
  5. Add the yellow curry paste to the pan and stir fry for a few minutes so that the aroma releases.
  6. Next, add the drained rice and fry for 3-4 minutes stirring occasionally.
  7. Add 3 cups of water to the pan and salt to taste.
  8. Bring everything to a boil. Cover and cook the rice for 5 minutes on medium-high heat.
  9. Reduce heat to low and continue cooking for another 7-8 minutes until the rice has been cooked and all water has been absorbed.
  10. Open the pan and fluff the rice with a fork. Garnish with a few more cilantro leaves and spring onion greens.

Note

  • For 2 cups of rice, you need to use 3 to 3.5 cups of water depending on the rice.
  • Feel fry to add other veggies like Green Peas, Potatoes and so on.

 

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Related posts:

  1. Sambar Sadham (Rice cooked with Lentils and Vegetables)
  2. Asian Style Veg Fried Rice
  3. Vegetable Fried Rice
  4. Tomato Rice (Thakkali Choru/Sadham)

« Unakka Irachi (Kerala Style Dried Beef)
Sauteed Eggplant with Peppers »

Comments

  1. Hari Chandana says

    March 15, 2013 at 1:15 pm

    Woww.. Delicious and colorful pulav.. looks too good 😀

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