One last guest post for you today! This one comes from Holly at Mess Makes Food, who’s a fellow Brit blogger! There don’t seem to be too many of us around, so I’m pleased to be getting one extra injection of Britishness into the blog while I’m away being all Mexican (in fact I’m actually flying back into the country today, so I will be back to tea and biscuits in no time). Holly’s brought you guys this amazing fried rice recipe, with yellow Thai curry paste and loads of veggies. I’ve never had yellow Thai curry before (so far I’ve only used red and green), but if it tastes as good as it looks, I’ll definitely be trying this one soon! Thanks Holly!
Hi I’m Holly from Mess Makes Food. I’m am so excited to be guest posting for Becca today. I’m even more excited about why I’m guest posting. Becca’s getting married! Eek! Seems like everyone is getting married or engaged at the moment. That or having a baby. It’s a good year.
I’ve loved Becca’s blog ever since I started out blogging. Being a fellow vegetarian I love almost everything she makes. I’ve got a sweet tooth where she’s got a savoury one, so I can go to her blog for all my dinner recipes. A girl cannot live off cake alone. As much as this girl wants to.
To keep in with the theme of the blog, I decided to cook something savoury for my guest post. I’m trying to cook more and more savoury dishes for my blog, because then I can actually eat them for meals. Rather than trying to justify cookies being a suitable well rounded breakfast.
You know, eggs = protein, butter = dairy, sugar = a massive sugar rush for an hour then a nose dive at about lunch.
Okay, they’re not a good breakfast.
But this is a good dinner!
I sometimes worry when I make savoury dishes that people will think they’re boring because they’re vegetarian. It seems to be the opinion of my housemates who will pick bacon over anything I cook, every time.
But vegetarian food doesn’t have to be boring! I think Becca proves that with all her recipes, and I hope this rice proves it too.
I love food from different cultures and when I was in Thailand last year I ate my weight in rice dishes. I decided to try and re create some here and this has been my favourite so far.
Spicy but sweet coconut rice, flavoured with yellow curry paste and packed with veggies.
I ate it for 3 days solid. Of course if there’s more than one of you it will disappear much quicker than that.
Or if there is one of you with housemates who love bacon, then it freezes really well too. Just make sure you defrost and cook it properly before you eat it.
Now a word of warning, this is vegetarian, but many Thai curry pastes use fish sauce or shrimp paste so watch out for that.
I use Mae Ploy and it’s really good. You can find it here or in any good Asian supermarket. A good tip is to try near universities where there are many international students. I get mine when I go home as it’s near Warwick university.
Yes, the chopsticks in the photo are Chinese. Something I learnt on my trip round Asia is that in Thailand most people prefer to use western cutlery. So much for showing off my skills.
When I say skills I mean my ability to spill a whole bowl of rice down my front with just a pair of chopsticks.
And last but not least. Good luck Becca! Have an amazing day!
- 400 g rice
- 400 ml water
- 400 ml coconut milk
- 1 tsp tumeric
- Sunflower oil
- 3 large eggs lightly beaten
- 1 cloves garlic minced
- 1 tbsp yellow curry paste
- 1 carrot peeled and diced into small cubes
- 125 g frozen peas
- 75 g frozen sweetcorn
- 1 tbsp soy sauce
Combine all ingredients in a rice cooker and cook as per instructions.
Ensure all your ingredients are prepared and your rice is cooked and cooled.
Heat 1 tablespoon of sunflower oil in a large frying pan. Add the eggs and cook on medium heat to create a thin omelette. Once the eggs are cooked, remove from the pan and cut into strips.
Heat another 2 tbsp sunflower oil in the same pan. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more making sure you stir frequently to prevent burning. Add the rice, peas and sweetcorn and cook until heated. Stir in the egg strips and soy sauce.
Serve with sriracha or hoisin sauce, or simply on its own.