Rice in Thai Green Curry Paste with Sea Arrowgrass

As promised, lots of thai recipes coming up using arrowgrass stems. 

This might be a basic place to start but I love this dish because of it's simplicity and versatility. 

I can imagine this being a brilliant side dish for marinaded grilled chicken breast or prawns, served with Jamaican coconut baked vegetables or just as it is for a light meal. 

Ingredients:

2 cups basmati rice, cooked in salted water with 3 kafir lime leaves, drained

8-10 sea arrowgrass stems (see my post here for directions on how to identify/what parts of the plant to use) 

3 kafir lime leaves 

Salt 

Soy sauce 

1 teaspoon honey 

tablespoon fresh grated ginger root

1 lemongrass stem, finely chopped 

1 mild green chilli (leave seeds in if you like it hot) 

6 basil leaves 

2 spring onions, finely chopped

3 cloves garlic 

1/2 teaspoon sea arrowgrass seeds 

Olive oil 

Place kafir lime leaves, salt, arrowgrass stems, soy sauce, honey, ginger, lemongrass, chilli, basil and garlic into a blender and make a smooth paste. 

Heat olive oil in a pan on medium heat, add spring onions and fry until they have softened.

Add your thai green curry paste and cooked rice to onions, stir and serve immediately.

Sprinkle with sea arrowgrass seeds.