Mexican Spiced Tomato Sticky Rice and SE Asian Green Vegetable Curry

[Alberta Louise]

Mexican Spiced Tomato Sticky Rice and SE Asian Green Vegetable Curry

Serves 2

Ingredients:

2 medium Zucchini, washed and cut into rounds

8 medium Button Mushrooms, washed and cut

1 C Green Beans, washed and cut on the diagonal

2 fresh long Green Chillies

1 tsp powdered Cumin

1-2 tsp Keffir Lime leaves and juice

1-2 tsp Thai Green Curry Paste

2 large cloves of Garlic, crushed

8 leaves of fresh Thai Basil, 4 cut finely and 4 left whole

½ tub of 'Made in Japan' Bean Curd or Silken Bean Curd

4-5 tbs Coconut Milk, leave in the fridge unopened overnight and skim the cream off the top when ready to use.

1 wedge of fresh Lime per person with zest

Coriander to garnish

Salt and pepper to taste

Mexican Spiced Tomato Rice Ingredients:

Olive oil or a neutral oil

1 C cooked sticky Rice

1 tbs Mexican seasoning

1-2 tbsp Tomato paste

A pinch of Salt to taste

Instructions: To cook the SE Vegetable Green Curry

Cook the Zucchini, Mushrooms, Green Chilli and Green Beans in enough water to cook them for 20 minutes. Bring to the boil then simmer. There should be enough moisture left to add now the green curry paste, keffir lime leaves and juice, crushed garlic, Bean Curd, half of the fresh Thai Basil and coconut milk. Bring to the boil then drop the heat for 15 mins. Add a pinch of salt and pepper then add lastly the whole Thai Basil leaves.

To Cook the Mexican Spiced Tomato Sticky Rice:

 Add 2 tbsp oil, 1 C cooked sticky rice, 1-2 tbsp Tomato paste and add the Mexican seasonings. Add water to the rice if it is too sticky and cook until heated through.

Serve in bowls. Mexican spiced tomato sticky rice first and spoon in the SE green curry per serve. Lime juice wedges and chopped coriander to garnish.

Serve with warm wholemeal flatbreads.

[Alberta Louise]

Can add Cayenne to this dish.