I like to maintain this image (if only in my head) that I eat only the best possible food, carefully selecting from fabulous fresh fruits and veggies, that I spend hours every day chopping, salting, stirring, etc. We all, of course, know that is a total lie. Well, that sounds a bit harsh. Let's just call it a Potemkin village (click here to learn something). The truth is, for every lovely-looking dinner I create and document, there are 10 more which consist of something like: spaghetti, salt, pepper and olive oil. Or maybe this gem: tuna (only the good stuff, of course), eaten from can with rice crackers on the side. This is one of those meals, which I make every few weeks, usually when cooking for one and feeling tired (and lazy, and like carbo-loading, etc. etc). Everything goes into the rice cooker and 20 minutes later, voila! It is more a part of a balanced diet when served alongside a nice chicken breast and some broccoli, truth be told.
Curried Rice and Peas - serves 2, with leftovers for making fried rice balls next day.
1 can coconut milk
Jasmine Rice
water or chicken stock
pinch salt
1 tsp fish sauce
1 tbsp Thai red curry paste, or to taste (I like it spicy)
1 cup frozen peas
Thai garlic chile sauce, for serving
Place the coconut milk in the rice cooker, then fill the can with rice and add to rice cooker. Fill can with water or chicken stock and add that as well, being sure to get all of the rice bits out. If your coconut milk is really thick (heavy cream consistency or thicker), add another 1/2 cup water. Add a good pinch of salt, the fish sauce, and the curry paste. Once the cooker begins to steam (it depends on your model, check after 7-8 minutes), add the peas, stirring to be sure the curry paste has dissolved into the liquid.
Serve with chile sauce, if desired. This should cure your carb craving for at least 12 hours.
