Method
For the green curry paste:
🌸Mixed all the ingredients and blend in a mixer to a fine paste, using enough water . Keep aside.
For the rice
🌸Heat the oil in a kadhai, add the spring onion and sauté on a medium flame for 1 to 2 minutes.
🌸Add the baby corn , tofu and sauté on a medium flame.then
🌸Add the capsicum, spring onion greens and sauté on a medium flame then.
🌸Add the green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame
🌸Then add the rice, salt and pepper, mix well and cook on a medium flame for 1 minute.
Add the soya sauce, mix well and cook on a medium flame 2mins. Keep aside.
For the coconut sauce
🌸Heat the oil in a broad non-stick pan and add the cumin seeds.
🌸When the seeds crackle, add the spring onion whites and sauté on a medium flame then add the green chillies, spring onion greens and sauté on a medium flame for
🌸Add the coconut milk, lemon juice, salt and water and ½ tsp the prepared green curry paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.
How to proceed
🌸Put the rice into ring mould and spread it evenly. the ring over a serving plate and tap sharply to unmould the rice.
🌸Pour the coconut sauce in the centre and serve immediately garnished with spring onion greens.