Preparation Time
    25 Mins
    Spice Level  

Khoi Soi Vegetables with Steamed Riceby Julia Carmen Desa

Rs. 400 Serves 2
2 (Servings)

An exotic combination of baby corn, broccoli, cottage cheese and cherry tomatoes flavored with coconut milk and curry powder! Coming from the regions of Thailand, this curry dish is packed full of flavor and aroma. This recipe is your solution to keeping warm in winters.

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Rs. 400Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories620


    Non Stick Wok
    Pot for Rice

INGREDIENTSPortion for 2

    1 cup basmati rice
    200g paneer
    Broccoli and baby corn
    6 cherry tomatoes
    Spice mix (curry powder,turmeric powder)
    2 tbsp red curry paste (Step 2)
    1 tsp red curry paste (Step 1)
    Broth powder and sugar
    1 tsp light soy sauce
    200ml coconut milk
    1 tsp garlic

    Julia Carmen Desa

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      Cook the rice Bring 2 cups of water (480ml) to boil in a pot with 1 tsp salt.(This will take 12 to 15 minutes) Wash the rice at least 3 times and add to the pot. Cook on high flame for 6-7 minutes, strain and keep aside. Dissolve the red thai curry paste with 1 tbsp water and mix it with the paneer. Marinate for 15 minutes while the rice cooks.


      Saute garlic and red curry paste Heat oil in a non-stick wok for 1 minute on low flame, add the garlic and red curry paste, mix and saute for 30 seconds to 1 minute on low flame. Now add the spice mix, saute for 1 minute.


      Saute the vegetables To the wok, now add broccoli and baby corn along with broth powder and sugar. Saute on medium flame for 2 minutes and add the paneer cubes. Toss well for 1 minute.


      Add coconut milk and water Pour 200ml coconut milk and 3/4 cup water (180ml) to the wok with light soy sauce and 1/4 tsp salt (not provided). Bring to boil on high flame, and then simmer on low for 5-6 minutes. Check seasoning. (Add more salt and pepper if required) Meanwhile, half the cherry tomatoes (1x2) and add to the wok. Take off heat and serve with rice.

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