Kodo Millet Thai Pulav

Prep: 20 minutes | Cook: 40 minutes | Servings: 4

Ingredients

1 tbsp oil

3 fresh red chillies

2-3 spring onion bulbs, sliced

¼ cup french beans, diagonally cut

¼ cup corn kernels

¼ cup carrot, cut in cubes

¼ cup yellow bell peppers, cut in cubes

1 ½ tbsp veg red thai curry paste

1 cup kodo millet

Salt to taste

1 tsp sugar

2 tbsp coconut milk

1 tbsp lemon juice

7-8 basil leaves, torn

For Stock

1 litre water

4-5 black peppercorns

1 stalk lemongrass, roughly cut

2 inch galangal, roughly cut

4-5 garlic cloves

4-5 kafir lime leaves

1 carrot, roughly chopped

1 onion, roughly chopped

Method  

  • First make the stock, add water, peppercorns, onion, carrot, lemongrass, galangal, garlic and kafir lime leaves to a pan.
  • Allow to boil and cook on simmer for 20 minutes.
  • Strain the stock and keep aside till in use.
  • To prepare the pulav, heat oil in a pan add red chilli and sliced onion. Saute till light golden brown.
  • Add french beans, corn, carrot and yellow bell pepper, mix well.
  • Add red curry paste and kodo millet, mix well and saute for 2-3 minutes.
  • Add stock and stir. Add salt and sugar, mix well.
  • Cover and cook for 10-12 minutes or till the millet absorbs all the stock.
  • Add coconut milk, mix well and cook for 3-4 minutes.
  • Turn off the flame and add lemon juice along with torn basil leaves and mix well.
  • Garnish with basil leaves and serve hot.

 

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