Layered Thai green vegetable curry and rice

Name: Layered Thai green vegetable curry and rice
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 200 g jasmine rice; 240 g boiling water; 120 g Thai green curry paste; 760 g coconut cream; 7 makrut lime leaves; 230 g canned bamboo shoots; 500 g sweet potato; ½ tsp sea salt; 50 g fish sauce; 15 g palm sugar; 200 g fresh mixed mushrooms; 100 g fresh green beans; 150 g snow peas; 3 baby bok choy; fresh Thai basil; fresh long green chillies

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Niveau facile

Temps de préparation 15min

Temps total 45min

Nombre de portions 4 portions

Ingrédients

200 g jasmine rice well rinsed and drained
240 g boiling water plus extra to soak
120 g Thai green curry paste (see Tip)
760 g coconut cream
7 makrut lime leaves
230 g canned bamboo shoots drained
500 g sweet potato cut into cubes (3 cm)
½ tsp sea salt
50 g fish sauce gluten free if needed
15 g palm sugar grated
200 g fresh mixed mushrooms sliced (e.g. king oyster, shiitake, Swiss brown)
100 g fresh green beans trimmed and cut into pieces (2 cm)
150 g snow peas
3 baby bok choy leaves and stems separated, stems sliced
fresh Thai basil or coriander, leaves only, to serve
fresh long green chillies trimmed, deseeded if preferred and cut into thin slices, to serve (optional)

Infos nut.: par 1 portion
Calories: 818.6 kcal / 3425.1 kJ
Protides: 17 g
Lipides: 42.8 g
Glucides: 93.6 g
Fibre: 9 g
Graisses saturées: 38.1 g
Sodium: 1521.8 mg