SERVES 4
TOTAL TIME: 40 minutes
Though we like the flavor of jasmine rice here, r-egular long-grain rice can be substituted. We found that 2 packages of Uncle Ben’s Jasmine Ready Rice worked well in this recipe. Consider garnishing the curry with a handful of chopped fresh herbs such as basil, mint, and/or cilantro.
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¼ |
cup vegetable oil |
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12 |
ounces cauliflower florets, cut into 1-inch pieces |
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3 |
tablespoons Thai green curry paste |
|
1 |
(14-ounce) can coconut milk |
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2 |
tablespoons fish sauce |
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1 |
tablespoon brown sugar |
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2 |
zucchini, cut into ¾-inch pieces |
|
1 |
red bell pepper, stemmed, seeded, and cut into matchsticks |
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8 |
ounces snap peas, strings removed |
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2 |
tablespoons lime juice |
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Salt and pepper |
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4 |
cups cooked jasmine rice |
|
1 |
large egg |
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2 |
tablespoons all-purpose flour |
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add cauliflower and curry paste and cook until cauliflower begins to soften, about 5 minutes. Stir in coconut milk, fish sauce, and sugar and bring to simmer. Stir in zucchini, bell pepper, and snap peas, cover, and cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Uncover and cook until sauce is slightly thickened, about 2 minutes. Off heat, stir in lime juice and season with salt and pepper to taste.
2. Meanwhile, microwave rice in covered bowl until hot, about 90 seconds. Pulse half of rice in food processor until coarsely ground, about 12 pulses; return to bowl with unprocessed rice. Stir in egg, flour, ¾ teaspoon salt, and ½ teaspoon pepper. Using hands, pack rice mixture into four patties.
3. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add rice patties and cook until crisp and browned on both sides, about 3 minutes per side. Serve rice cakes with vegetable curry.