Crispy rice butternut curry (Print Version)
# Ingredients:
01 -
240g basmati rice.
02 -
2 teaspoons red curry paste.
03 -
1 tablespoon maple syrup.
04 -
1 tablespoon soy sauce.
05 -
3 tablespoons cooking oil.
06 -
Half a butternut squash.
07 -
Half a red onion.
08 -
20g pumpkin and sunflower seeds.
09 -
1 lime.
10 -
4 sprigs of cilantro.
11 -
20g shredded coconut.
12 -
30g peanuts.
# Instructions:
01 -
Add red curry paste, maple syrup, and oil to warm rice, then spread it onto a tray. Bake at 200°C for 40-45 minutes.
02 -
Dice the squash and onion. Toss them in soy sauce, syrup, oil, and seeds, then roast for 30 minutes.
03 -
Put coconut and peanuts in the oven for 7-10 minutes to toast them until golden.
04 -
Mix lime zest and juice with oil. Toss in the roasted squash, fresh cilantro, toasted nuts, and crispy rice.
# Notes:
01 -
Stir the rice halfway through baking so it crisps evenly.
02 -
Keep an eye on the nuts while toasting so they don't burn.