Project Overview

Thai Vegetable Green Curry with Rice Cake Patties

Thai

My husband loved this so much!  Be mindful of the Green Curry Paste, 3 tablespoons makes it very hot.  Some like it hot…  Use whatever vegetables resonates with you.  Blanch the green beans in boiling water, then an ice bath.. ahhh…. They tend to take longer to cook and can become chewy if not pre-blanched.  Make sure you cook the rice before making this as to be prepared this AHH.. mazing dish.  The recipe calls for COOKED rice for the patties..

Serves 4

  • 1/4 cup coconut oil
  • 11  ounces  of  cauliflower florets, cut into small pieces
  • 2-3 TBS Thai green Curry Paste
  • 1  (14 ounce) can of Organic Coconut Milk, light or regular
  • 2  Tablespoons of Fish sauce (can use soy sauce for Vegetarian)
  • 1 Tablespoon packed brown sugar
  • 1 Zucchini, cut into 1/2 inch pieces
  • 1 Red bell pepper, seeded and cut julienne
  • 6 ounces of green beans, blanched first
  • 2 Tablespoons lime juice
  • Salt and Pepper …. here
  •  4 Cups COOKED jasmine rice
  • 1 egg
  • 2 Tablespoons all-purpose flour
  • Cilantro, lime wedges and Avocado for garnish..

This recipe is inspired by Cook’s Illustrated

inspired by many, created by Julie, approved by Wrinkles.. (my pug)

1.  Heat 2 tablespoons coconut oil in Dutch oven over medium-high heat.  Add cauliflower and curry paste, cook until cauliflower begins to soften.  Stir in coconut milk, fish sauce, and brown sugar and bring to simmer.  Add zucchini, red bell pepper and green beans, cover and cook, stirring occasionally, until vegetables are tender, about 3 minutes.  Uncover and cook until sauce is slightly thickened.  Turn off heat, stir in lime juice and season with salt and pepper to your liking.

2. While the above is cooking, pulse in a food processor half of the COOKED rice until coarsely ground, about 11 pulses then return to bowl with the rest of  the cooked rice.  Add one egg, flour, 3/4 teaspoon salt and 1/2 teaspoon pepper.  Using wet hands, pack rice mixture into 4-5 patties.

3.  Heat remaining coconut oil in 12-inch nonstick skillet over medium-high heat until shimmering.   Add Rice cakes and cook until crisp and browned on both sides, about 3 minutes per side.    Serve rice cakes with vegetable curry.  Top with avacado, cilantro and lime wedges.

error: Content owned by © Julie Schuette