This Thai-style basmati rice is perfect for satisfying your desire for a homemade ethnic dish from the East: the smell of fresh coconut and freshly prepared curry powder perfectly accentuate and enhance the flavour and crunchiness of the vegetables and freshly caught prawns. If you return from a trip to the east and you want to reproduce those far-away, magical flavours and aromas at home, try our recipe ... Remember that the success of this dish depends on cooking the rice to perfection (not by simple boiling), choosing the freshest ingredients, and mixing the spices carefully for your curry. As you get more familiar with the unusual ingredients presented here – such as coconut milk or spices, especially when cooked with basmati rice - it will open up a new world for you, and you will be inspired to try many other original Thai-style dishes. But for now ... close your eyes and let’s set off for Thailand together!
Cut the pepper and courgette into large cubes. Cut the onion and carrot into thick slices. Peel and boil the beans in salted water. Cook the mussels in a covered pan with a little oil till they open, then remove from their shells and set aside their cooking liquid. Grind the following spices: cumin, ginger, coriander, turmeric, cloves, cardamom, paprika and chili. Stir-fry the vegetables with a little oil. Add the prawns and then the spice mixture and salt. Add the coconut flour and mix well. Finally add the milk and cook until the sauce has thickened slightly. When the basmati rice is cooked, serve with the freshly prepared, fragrant sauce.
Cook the mussels in a covered pan with a little oil until they open, and set aside their cooking liquid