Ingredients
- 2 cups jasmine rice
- 2 tablespoons vegetable oil
- 2 tablespoons Thai panang curry paste
- 10 green beans, cut into 2 inch pieces
- 1/2 green bell pepper
- 1/2 red bell pepper
- 2 cans coconut milk
- 10 water chestnuts, halved
- 1 cup bean curd
- 1/2 cup green peas
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 1 to 2 kaffir lime leaves, finely chopped
Instructions
- Step 1 Clean 2 cups of Thai Jasmine rice in the rice cooker bowl until the water comes out of the bowl clear. Using your index finger as a guide, fill the bowl with water until it reaches the first crease in your finger. Set rice cooker.
- Step 2 Heat oil in pan and add curry paste, cooking paste until it fries (it will become slightly darker in color).
- Step 3 Add coconut milk to the paste and continue mixing. Use the back of a spoon to smear the curry and allow it to fully dissolve in the coconut milk.
- Step 4 Cut green beans into 2 inch long pieces. Set aside.
- Step 5 Cut red and green bell peppers in long thin diagonal stripes. Be sure to remove all seeds from peppers. Set aside.
- Step 6 Drain 10 water chestnuts and cut them in half. Set aside.
- Step 7 Cut bean curd into 1 inch cubes. Set aside.
- Step 8 Add all the vegetables to the coconut milk in the pan. After they fully combine, add the bean curd.
- Step 9 Add sugar and soy sauce and mix.
- Step 10 While the curry is returning to its full temperature, chop kafir leaves very finely. Use 1 to 2 leaves depending on desired taste.
- Step 11 Continue cooking curry for another 10 minutes until all the vegetables are warmed fully through.
- Step 12 Garnish with kaffir leaves and serve with jasmine rice.
