Rice pasta with coconut milk and vegetables
For 2 people
- 1 broccoli.
- 200gr frozen peas.
- 1 bunch asparagus.
- 50ml sunflower oil.
- 100ml coconut milk.
- 1 onion.
- 3cm ginger.
- Some crushed coconut.
- Juice of 1 lime.
- Zest of 1 lime.
- A handful cilantro.
- 250gr rice tagliatelle.
- Salt and pepper.
First clean and cut into pieces the asparagus, broccoli, and cilantro.
Peel and cut the ginger and onion.
Put the pasta in a Tupper, or in a rectangular ceramic mold, fill it with water and keep there for about 5-10 minutes more or less. This step is necessary to soften the pasta before cooking it.
Then heat the water in two saucepans. In one, you cook the asparagus, broccoli, and peas, and in the other, you cook the pasta.
When the water in the first saucepan is boiling, add the vegetables – asparagus, broccoli, and peas – together with salt, and cook more for about 3-4 minutes.
Then put the vegetables in a colander and rinse them under a stream of cold water.
When the water in the second saucepan is boiling, add the rice paste and let it cook for a few minutes. Be careful, they cook very fast! Look at the package to know the exact cooking time.
In a warm wok pan, put the sunflower oil, zest of the lime, ginger, onion, and cook for 5 more minutes, or until the onion is brown.
Then add the crushed coconut and the milk, and cook everything for 2-3 more minutes.
To finish, turn off the heat and add the paste, vegetables, lime juice, cilantro, salt, and pepper.
Mix everything …and … it’s done! 🙂
For example, you can also add some peanuts on top. It’s delicious !