THAI STYLE RAW PAPAYA FRIED RICE RECIPE
Thai Style Vegetables & Raw Papaya Rice Recipe, a wonderful way to add raw papaya to make a one pot rice recipe that has the flavors of thai yellow curry paste. All you need is some of the paste that can be kept ready a day advance so that you stir up this recipe quickly. The rice has the richness of all the nutrients and can be easily packed for your lunch box. Raw papaya is a powerhouse of enzymes and nutrients and is really good for skin and hair. Serve the Thai Style Vegetables & Raw Papaya Rice Recipe along with salad or Spicy Stir Fried Broccoli to make it a delicious meal for your lunch box. If you are looking for more Thai Recipes here are some : Vegetarian Thai Green Curry Recipe Vegetarian Pad Thai Recipe Vegetarian Thai Red Curry Recipe
Provided by Archana's Kitchen
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 14
Steps:
- To begin making the Thai Style Raw Papaya Fried Rice Recipe, prep all the ingredients and keep ready.
- Take all the ingredients for the curry paste, add to the mixer grinder and blend to make a coarse paste. Add very little water.
- Heat oil in a kadai on medium heat, add spring onions, chopped bell peppers, raw papaya and saute till they turn soft.
- Add thai curry paste and salt and mix it well into the vegetables.
- At this stage you can add the cooked rice and toss well into the raw papaya. Stir well to combine and saute on high heat for 2 to 3 minutes.
- Check the salt and seasonings and adjust according to taste. If the seasoning is perfect, turn off the heat and add chopped basil leaves and peanuts and serve hot.
- Serve the Thai Style Raw Papaya Fried Rice Recipe as is or along with a Thai Pineapple Curryto make it a delicious meal.
THAI VEGAN FRIED RICE (KHAO PHAD JAY)
Satisfying fried rice with no eggs, no fish sauce, and no meat, but lots of Thai flavor from pepper, garlic, and a bit of curry paste. From Foolproof Thai Cooking, by Ken Hom. He says this is a typical dish of a Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. This is spicy, and I say this as someone who eats spicy Thai and Mexican foods on a regular basis. My favorite part of this dish was the black pepper, but it did make it hot. If you do not like spicy, do not make this. If you like spicy but not very hot, you may want to reduce the amounts of black pepper and garlic quite a bit. Yes, it says three Tablespoons of garlic. Yes, that's about two small heads of garlic - not cloves, heads. And if you do like things very spicy (mmm), use the amounts directed and enjoy.
Provided by Nose5775
Categories Lunch/Snacks
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
- Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
- Heat a wok or large frying pan over high heat and add the oil.
- When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
- Add the green beans and corn and continue to stir-fry for 3 minutes.
- Add the cold cooked rice and stir-fry for 5 minutes.
- Add the soy sauce and curry paste and stir-fry for 2 minutes.
- Garnish with the scallions, cucumber, and lime, and serve hot.
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