Ingredients
- S&B Golden curry - 1 pack
- Canola oil - 20ml
- Carrot - 400g
- Onion - 1 medium
- Potato - 400g
- Mushroom - 200g
- Mixed sesame seeds
- Soy sauce - 20ml
- Sugar - 1 tsp
- Salt - To taste
- Jasmine rice - 1 cup
Method
- Chop your onion, peel and cut carrots and potatos to your desired size,.
- Put a pot with water over high heat and add your potatoes and a pinch of salt. Once your potatoes are cook 2/3s of the way add your carrots in.When both the carrots and potatoes almost good to go, add your frozen peas and let it cook for another minutes. Strain your veggies and put aside.
- While your veggies are cooking, place the oil in a different pot over medium heat and add your chopped onion. Keep stiring to ensure they do not burn. After 3-4 minutes you can add your mushrooms.
- Once the mushrooms and onion start to look a bit golden you can add your curry paste and two cups of water, stir well until the paste is disolved and bring to a boil. Add the cook veggies you put aside and then add the soy sauce, salt and sugar to taste.
- Don't forget to cook your rice through your prefered method, and once both are ready you can plate up.
- Garnish with white and black sesame seeds and enjoy!
Product used in recipe
- S&B - Golden Curry Medium Hot
