Green Curry Herbed Rice

 

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cups jasmine rice
  • 2½ cups water or low-sodium veggie broth
  • 1 tablespoon olive oil
  • ¼ cup red onion, chopped
  • 2 garlic cloves, chopped
  • 1 small bunch of cilantro leaves and stems, chopped
  • 1 small bunch of fresh basil
  • ¼ cup Thai & True Green Curry Paste
  • ¼ teaspoon sea salt
  • 1 tablespoon lemon juice

Instructions

  1. Melt the butter in a saucepan over medium heat. Add the rice to the pan and stir to coat in the fat. Toast the rice for 8 to 10 minutes, stirring frequently, until the rice is fragrant and lightly browned on the edges.
  2. Pour the water or low-sodium veggie broth into the pot. Bring to a simmer and cover. Cook the rice for 12 minutes, or until the liquid has been completely absorbed by the rice. Turn off the heat and keep the rice covered while you prep the green curry herb paste.
  3. In a food processor, combine the olive oil, red onion, garlic, cilantro, basil, Thai & True Green Curry Paste, sea salt, and lemon juice. Blend, stopping to scrape down the sides of the bowl as needed, until the mixture is smooth and bright green. You can add a teaspoon of water if you need to in order to keep the food processor moving. 
  4. Uncover the rice and pour the green curry herb paste over it. Stir the paste into the rice and season with more salt if needed. 
  5. Store in the fridge or serve immediately as a base for your favorite vegetable or protein.
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