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Ingredients

• 2 c. aromatic brown rice
• 2 c. stock
• 2 c. water
• 2 Tbsp. peanut oil
• 8 tsp thinly-sliced shallots/purple onions
• 4 tsp finely-sliced jalapenos
• 4 tsp freshly-grated ginger
• 2 Tbsp. green curry paste
• 1 c. coconut lowfat milk
• 2 Tbsp. Maggi sauce
• 1 Tbsp. palm sugar
• 1 Tbsp. garlic chopped
• 1 Tbsp. finely-sliced Thai chile peppers
• 1 Tbsp. grated galangal
• 1 Tbsp. finely-minced coriander/cilantro
• 1 Tbsp. lime juice
• 1 Tbsp. finely-minced fresh basil leaves
• 1 Tbsp. green peppercorns
• 1 Tbsp. Thai chili in oil
• 2 x fresh kaffir lime leaves shredded
•     Thai pepper pwdr to taste
• 1/2 c. cauliflower florets and thinly-sliced
•     cauliflower stalks
• 1/2 c. asparagus
• 1/2 c. baby corn cut lengthwise in half
• 1/2 c. bamboo shoots
• 1/2 c. Thai eggplants or possibly standard aubergine cut into balls
•     with a melon baller
• 1/2 c. snow peas

Description

First We Must Prepare The Rice. For This Recipe We Suggest A Brown Rice, Prepared As The Aromatic Rice. If Preparing The Rice In An Automatic Rice Cooker: "winnow" The Rice To Blow…

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