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Recipes

Thai green curry with smoked shallot and white rice

Image of Thai green curry with smoked shallot and white rice

Ingredients

  • 400g diced aubergines 20x20
  • 400g cauliflower florets
  • 200g peas
  • 100g bamboo strips
  • 100g spinach
  • 250ml coconut milk
  • 4 dl green curry
  • 4 shallots
  • ground black pepper
  • sea salt
  • rape oil
  • 5g sawdust
  • 4 sprigs of coriander
  • 1 teaspoon of garlic puree
  • 1 teaspoon of g

Serves

4 persons

Time

60 minutes

Preparation

Fry and simmer the aubergines in a dash of olive oil, season with salt and pepper. Remove the aubergines with a skimmer and deglaze the pot with a dash of water. Add the green curry, coconut milk, garlic, ginger and spinach. Bring to the boil and stir thoroughly. Mix. Add the cauliflower florets, peas, bamboo strips and aubergines to the sauce. Bring to the boil. Wash the shallot and cut in half lengthwise. Smoke the shallots: take a low but wide pot, sprinkle 5 g sawdust on the bottom, cover with a deep plate and arrange the shallots on it. Cover with a lid. Put the pot on the heat and heat until it smokes. Remove from the heat and let cool under the lid. Fry the shallots in 1 tablespoon of rape oil with a dash of water. Heat the rice in the microwave or steam oven. Serve the green curry with vegetables next to the rice and finish with the smoked shallots and fresh coriander.