Ingredients.

1/2 cup - coconut cream with 1tsp corn flour.

1 tbsp - red curry paste.

1 tbsp - oil

2/3 cups - chopped mushrooms

2-3 - small aubergines chopped.

4-5 pieces - baby corn chopped.

8-10 - green beans, cut into 1/2 ” pieces.

2 pieces - kaffir lime leaves finely chopped.

10 - basil leaves.

1/2 tsp - salt.

2 cups - steamed rice.

2 pieces - banana leaves.

Method.
Heat oil in a pan, stir fry the vegetables until soft very crisp.place coconut cream in a loarge bowl and stir in the red curry paste until throughly blended.Add the cooked vegetables,stir well and add salt, kaffir lime leaves and basil. Add the rice and mix. Turn this rice onto a banana leaf and fold it like a pocket and grill in the oven for 7-8 mins.Remove from oven and serve immediately on a fresh banana leaf.

Serves 4

Ingredients.

1/2 cup - coconut cream with 1tsp corn flour.

1 tbsp - red curry paste.

1 tbsp - oil

2/3 cups - chopped mushrooms

2-3 - small aubergines chopped.

4-5 pieces - baby corn chopped.

8-10 - green beans, cut into 1/2 ” pieces.

2 pieces - kaffir lime leaves finely chopped.

10 - basil leaves.

1/2 tsp - salt.

2 cups - steamed rice.

2 pieces - banana leaves.

Method.
Heat oil in a pan, stir fry the vegetables until soft very crisp.place coconut cream in a loarge bowl and stir in the red curry paste until throughly blended.Add the cooked vegetables,stir well and add salt, kaffir lime leaves and basil. Add the rice and mix. Turn this rice onto a banana leaf and fold it like a pocket and grill in the oven for 7-8 mins.Remove from oven and serve immediately on a fresh banana leaf.

Serves 4

Ingredients.

1/2 cup - coconut cream with 1tsp corn flour.

1 tbsp - red curry paste.

1 tbsp - oil

2/3 cups - chopped mushrooms

2-3 - small aubergines chopped.

4-5 pieces - baby corn chopped.

8-10 - green beans, cut into 1/2 ” pieces.

2 pieces - kaffir lime leaves finely chopped.

10 - basil leaves.

1/2 tsp - salt.

2 cups - steamed rice.

2 pieces - banana leaves.

Method.
Heat oil in a pan, stir fry the vegetables until soft very crisp.place coconut cream in a loarge bowl and stir in the red curry paste until throughly blended.Add the cooked vegetables,stir well and add salt, kaffir lime leaves and basil. Add the rice and mix. Turn this rice onto a banana leaf and fold it like a pocket and grill in the oven for 7-8 mins.Remove from oven and serve immediately on a fresh banana leaf.

Serves 4