Thai flavoured stir fried brown rice
Preparation Time: 20 minutes
1 onion, peeled and sliced
1 red chilli, deseeded and chopped
1 stalk lemon grass, bruised and sliced (optional)
2 teaspoons grated fresh ginger
2 tablespoons Thai green curry paste
4 kaffir lime leaves, finely shredded
1 ham steak, sliced
4 cups cooked brown long grain rice (see pilaf recipe)
1. Gently pan fry the onion, chilli, lemon grass and ginger in a good dash of oil in a large frying pan over a moderate heat until fragrant, about 2-3 minutes.
2. Stir in the currypaste, kaffir lime leaves and sliced ham steak and cook stirring constantly so the curry paste does not burn until fragrant. When hot add the rice and toss over the heat until the rice is hot. Serve immediately garnished up with fresh mint or coriander if wished. Season if wished.
- There are a number of different brands of Thai curry paste on the market. They all vary greatly in flavour and strength, so use your favourite and vary the flavour by using red curry paste.
- Use only the white bulbous end of the lemon grass stalk. The slender green stem, can be used to make a lovely lemon grass tisane. Simple bruise with the heel of a knife and place in a tea pot. Pour over boiling hot water and allow to infuse for 5 minutes.
- Be careful when using fresh chillies and wash your hands well after deseeding to ensure you remove any traces of the fiery capsaicin from under your nails. It is this substance that gives chilli their heat.
- Keep shredded kaffir lime leaves in the freezer. If you do not have any for this recipe, simply delete. Some specialty shops will sell dried kaffir lime leaves. Use these whole to flavour the rice and discard before eating.
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