Ingredients

• 1 cup basmati rice
• 2 1/2 cups thin coconut milk
• 8 to 10 mushrooms (washed and cut into quarters)
• 5 to 6 baby corn (cut into thin slices)
• 6 to 8 florets broccoli
• 2 bay leaves
• 6 tbsp oil
• 3 spring onions (finely chopped)
• 1 tbsp red or green curry paste (or as per taste)
• 3 to 4 red or green chilli paste (or as per taste)
• pepper powder (as per taste)
• salt to taste

How to Make Thai Vegetable Rice

• Wash and soak the rice for 30 minutes
• Drain out the water
• Heat 3 tbsp oil in a heavy bottomed vessel
• Add the rice and saute on a low flame for five minutes
• Add the coconut milk, bay leaves and salt
• Gently mix and cook on low flame, stirring at regular intervals till the rice is done
• Remove and cool
• Saute the spring onions for 2 to 3 minutes in the remaining 3 tbsp oil
• Add mushrooms, baby corn and broccoli and cook till the vegetables are done but crunchy
• Add red or green curry paste along with red or green chilli paste (depending on what curry paste you are using), salt and pepper
• Mix well
• Add the sauteed vegetables to the cooked rice and mix gently
• Keep on a pre-heated tawa for 10 to 15 minutes on a low flame
• Serve hot with Thai vegetables