The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level.
, deseeded, thinly sliced
, thinly sliced
Preheat your oven’s boiler to 390 degrees F (200 degrees C).
In a non-stick, oven-safe frying pan, heat up some vegetable oil on mediu- low heat and add in the
Curry Paste (2 Tbsp)
. Stir fry for a minute until the spice is fragrant and aromatic.
Next, stir in some vegetables.
Carrots (1/2 cup)
Chili Pepper (1)
Long Beans (1/2 cup)
. Cook for a few minutes until the vegetable is evenly coated with the paste.
Scatter in some
Firm Tofu (1 oz)
give it a quick stir before adding your
White Rice (2 cups)
. Season it with some
Salt (to taste)
Mushroom Powder (to taste)
Once you are done, drizzle in
Coconut Milk (3 Tbsp)
Water (2 Tbsp)
. The fragrant of the coconut milk will instantly hit you and it smells so good!
Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an
in the middle and sprinkle
Shredded Cheese (1 3/4 cups)
over the pan.
Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
Remove the pan from the oven by attaching the handle back to the pan and serve immediately. Sprinkle some
Curry Leaves (to taste)
when you serve.
Nutrition Per Serving
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