September 19, 2019
For the curry
For the rice
1.- For the rice, place the ginger, cardamom, garlic, salt and water in a pot and heat until boiling. Add the rice, mix gently and leave to cook for 5 minutes without stirring on low heat. Cover and cook for 15 minutes. Turn off heat and leave to sit until serving.
2.- While the rice is cooking, sauté the shallots, lemongrass, garlic cloves, ginger and chili peppers in a small pan with a little sunflower oil and sesame oil. Once lightly browned, add the cumin, sugar and coconut milk. Cook for 20 to 25 minutes on medium heat. Following this, place in blender and add basil and spinach. Blend carefully until a smooth, even mixture is obtained. Strain to remove impurities and obtain a curry with a smooth and creamy texture. Set aside.
3.- Place the chicken in a hot frying pan with a small amount of sunflower oil and cook for a few minutes or until browned. Add the carrot, zucchini and broccoli, and sauté for 2 minutes. Add the snow peas, mushrooms, asparagus and peas, sauté for 2 minutes and add the curry. Stir and add salt and pepper. Leave to cook for 5 minutes.
4.- Finish the curry by adding baby basil leaves, and serve with a small portion of bean sprouts, jasmine rice and a subtle piece of lemon.