Thai Green Curry with Steamed Rice
We all know that eating clean is good for us! It’s really become a bit of a marketing term, but to me, clean just means using fresh and unprocessed ingredients wherever possible so that we know exactly what we are putting into our mouths (and bodies!). It also means (hallelujah!) cooking from scratch or making meals from start to finish all by ourselves.
This recipe is adaptable. You can make it vegetarian (or vegan really!) or you can use some seafood (I’ve gone with prawns for the test) like some cubes of salmon or other meaty style fish or even scallops or mussels. Chicken is also an option as is some tofu cubes. It’s really up to you!
The beauty of this recipe is also in the cooking method. It really highlights the benefits of your CombiSteam because we can cook a whole meal all in one space at the same time. How easy is that? Often CSO (Combi Steam Oven) newbies will wonder why they would need an oven that has steam. This is just one of the reasons. Being able to pop in a lovely homemade curry along with some rice and do a whole meal in around 25 minutes without having to stand over a cooktop and monitor things is a dream. But hopefully my loyal ones already know that!
Multi level steam cooking (as we call it!) is where it is at when you want it to be quick and easy! Some members of my royal family like it reasonably mild so that's what you get here, but I do serve a little extra hot chilli sauce or chilli paste alongside. If you prefer it hotter, feel free to add more curry paste - just read the directions on the jar as brands can vary in terms of how much you need. The jar of curry paste is my little cheat but of course, you could find a recipe on how to make your own in a mortal and pestle OR a blender.
At the start of the recipe we use our Combination Steam (or Regenerate) function to start the cooking process with the curry paste, onions and coriander stalks. Doing this really does replicate the idea of cooking off the paste and onions on the stovetop, but doing it this way means you just use the one dish and it all happens in the CombiSteam. Another trick to get the most out of your appliance and make your life easier. You can use this technique when making a casserole, braise, stew or soup too...instead of sweating off your base ingredients on the stove just use your Regenerate or Hot Air+Steaming. There's that simplicity again!
Let's get our curry on loyal subjects!
serves 6
Ingredients:
20 king or tiger prawns (peeled - tails optional)*
2 tbs green curry paste (from a jar) - or to taste
1/2 cup veggie or fish stock
400ml can coconut cream or coconut milk
1/4 bunch fresh coriander
1/4 bunch Thai basil or Vietnamese mint (or regular basil) - leaves only
1 tbs ginger paste
1 red onion cut into 8 wedges
1 can whole baby corn (drained and rinsed)
2 good handfuls of snow peas or green beans (root ends removed)
1 small sweet potato (peeled & sliced lengthways into quarters then sliced into pieces 1cm thick)
1 punnet cherry tomatoes
to finish: 1 tbs fish sauce, juice of 1 lime, 1 tbs brown or palm sugar
1 1/2 cups jasmine rice with 1 1/2 cups water
Method:
Place the curry paste and onions into a large flat bottomed oven proof dish. Add the finely sliced stalks of the coriander, ginger paste and onion pieces. Stir to combine.
Place two racks into your CombiSteam. Place the dish onto the bottom rack. Select your Hot Air with Steaming or Combination Steam function. Set the temperature to 190°C. (For variable Steam set 40%) Cook for 12 minutes. Allow to curry paste to “cook” off.*
Meanwhile prepare your other ingredients, and set them out in small bowls or separately on a chopping board.
Remove the dish from the oven. Leave the door open so the oven cools down.* If you can check the temperature on the display it needs to cool to 50°C or below.
Place the rice and water into a second large flat bottomed oven proof dish. Make sure all the grains are covered by the water. Set aside.
Add the stock and coconut milk to dish with the onion mix and stir gently to combine. Add the sweet potato.
Place both the rice and the curry dishes in to the cooled Combi Steam. Select Steam. Set the temperature to 100°C or 100%. Set the cooking time to 25 minutes.
After 18 minutes, remove the curry dish from the oven and close the door so the rice continues to cook. Working quickly, add the fish sauce and sugar and stir through. Add the beans/snowpeas, corn, tomatoes and prawns* on top. Return to the oven for the remaining cooking time or until cooked to your liking*.
Remove both the rice and the curry from the oven when the timer sounds. Squeeze the lime juice over the curry and sprinkle over coriander and basil/mint leaves to taste.
Place some rice in the bottom of warmed bowls and ladle over the prawns and veggies with the "soupy" curry sauce.
*If you have a V-ZUG or Wolf oven you can use RegeneratOMatic - Crispy (available in newer models) to do this step automatically. Just place the dish in - select the function and wait for the automatic timer to beep. Remove and continue.
*In some brands you may be able to cool your CombiSteam quickly by selecting the Hot Air/Fan Forced setting and selecting the lowest temperature and leaving the door open to blow out the heat.
*Depending on how long you take to complete Step 8 you may prefer to add a little less or a little more cooking time for the curry depending on how you like your veggies done.
Feel free to play with the veggies and add whatever you have or whatever suits. Just remember to add them at the right stage....eg hard/root veggies in with the sweet potato step and softer & green veggies later on. You could also use cubes of salmon or a firm white fish or even a good quality marinara mix if your prefer. And, if you're not a seafood lover you can keep it vegetarian or use tofu pieces. Another option is to add some finely sliced chicken breast. Add all of these “proteins” in step 8.
Who needs takeaway when you can whip up something fresh & delicious in a flash using your Combi Steam? It's the best butler you never had!
Enjoy this one. Hopefully it will become one of your regulars. It certainly gets a workout in my palace.
Happy Combi-Steaming!
Yours in the kitchen,
The CSQ x