Thai Vegetable Green Curry with Jasmine Rice Cakes

In this recipe, we’ll be creating a delightful and flavorful Thai Vegetable Green Curry served with Jasmine Rice Cakes. Green curry is known for its vibrant and aromatic taste, making it a fantastic alternative to the more common red curry. While traditional green curry recipes can involve a lengthy list of ingredients and preparation, we’ll take a shortcut by using a ready-made green curry paste available at your local grocery store. The addition of coconut milk, fish sauce substitute, and a hint of brown sugar will infuse the curry with richness and depth of flavor.

To complement the flavorful curry, we’ll make jasmine rice cakes that perfectly soak up the extra sauce, providing a delightful contrast to the vegetables. Pulsing a portion of the cooked jasmine rice in a food processor helps create a sticky base, ensuring the rice cakes hold their shape when served.

Whether you choose to use store-bought precooked jasmine rice or follow our recipe for Stovetop White Rice, this Thai Vegetable Green Curry with Jasmine Rice Cakes promises to be a delightful and aromatic culinary adventure. Although basmati or long-grain white rice can be substituted for jasmine rice, we recommend sticking to jasmine rice for the fullest and most authentic flavor experience.

Now, let’s gather our ingredients and follow the simple steps to create this delicious Thai-inspired dish that will surely impress your guests and delight your taste buds.

SERVES 4

INGREDIENTS:

• 4 cups cooked jasmine rice
• 1 large egg, lightly beaten
• 2 tablespoons all-purpose flour
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 (13.5-ounce) can coconut milk
• 3 tablespoons Thai green curry paste
• 2 tablespoons fish sauce substitute
• 1 tablespoon packed brown sugar
• 12 ounces green beans, trimmed and cut into 2-inch lengths
• 1 (8-ounce) can bamboo shoots, rinsed
• 1 tablespoon lime juice
• Radishes, trimmed and chopped fine
• 2 tablespoons minced fresh cilantro

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 200 degrees. Microwave rice in covered bowl until hot, about 90 seconds. Pulse half of rice in food processor until coarsely ground, about 10 pulses. Return processed rice to bowl with unprocessed rice, let cool, then stir in egg, flour, ¾ teaspoon salt, and ½ teaspoon pepper. Using wet hands, pack rice mixture into eight 3-inch-wide cakes and place on a baking sheet.
2. Set a wire rack in a rimmed baking sheet. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay cakes in the skillet and cook until golden brown and crisp on both sides, about 6 minutes, turning gently halfway through cooking. Transfer cakes to the prepared rack and keep warm in the oven.
3. Whisk coconut milk, curry paste, fish sauce, and sugar together in a bowl. Wipe out now-empty skillet with paper towels, add remaining 2 tablespoons oil, and heat over medium-high heat until shimmering. Add green beans and cook, stirring occasionally, until tender, about 5 minutes.
4. Stir in coconut milk mixture and bamboo and simmer until the sauce is slightly thickened, about 4 minutes. Off heat, stir in lime juice and season with salt and pepper to taste. Sprinkle with radishes and cilantro and serve with rice cakes.