Thai Curry Rice
Recipe first for 4 people based on Curry - cooking method pan.
Preparation:
Preparation: Clean the vegetables. Boil the carrots and cut the zucchini and celery into pieces. Finely chop a shallot. Drain the carrots and reduce them to a puree, in the mixer, with the crumbled bread. Incorporate the chopped celery, courgette, shallot and parsley into the carrot puree, season with salt and pepper and flavor the mixture with half a teaspoon of curry. Form 8 meatballs and wrap them in blanched lettuce leaves. Tie them with a spring onion leaf (boil it, so it's more flexible) and steam the meatballs for 15 minutes. Peel the apples, remove the core and cut them into small pieces. Peel the remaining shallots and slice them. Boil the rice in lightly salted water for about 12 minutes. Put the shallots and the pieces of apple in a pan with a drizzle of olive oil. Add a spoonful of curry, salt and cook for a few minutes. Add the drained rice, stir and brown for a few more seconds over high heat. Serve piping hot with the meatballs.
Ingredients:
Ingredients: 250 G Thai Rice - 4 Shallots - 300 G New Carrots - 1 Soft Celery Stalk - 1 New Courgette - 2 Small Apples - 8 Green Salad Leaves Lettuce - 1 New Spring Onion - 1 Slice of Pancarré - Curry - 1 Tuft of Parsley - 1 Thread Olive Oil - Salt - Black Pepper
Vini consigliati dal sommelier professionista
