Sunday, May 13, 2012

Curry Burritos


1 small onion, chopped (1/3 cup)
1 medium carrot, cut into thin bite-sized strips
1/2 cup snow pea pods, cut into thin strips, or quartered sugar snap pea pods
2 cloves garlic, minced
1 tablespoon margarine or butter
1 cup coconut milk or chicken broth
2 tablespoons all-purpose flour
1 to 1-1/2 teaspoons Thai red-curry paste
1 1/2 cup cooked long-grain rice
1/4 cup chopped peanuts
8 8-inches round rice-paper wrappers
1/2  small summer squash or zucchini, cut into thin bite-sized strips, or one whole baby patty pan squash, cut into thin, bite-sized wedges
  Nonstick spray coating
  Slivered snow pea pods (optional)
  Plain low-fat yogurt (optional)
  Chutney (optional)


Cook the onion and garlic in a small saucepan with the butter over a medium heat for about three minutes, or until the onion is tender. Next whisk the coconut milk (or chicken broth) into the flour and the curry paste. Take the onion mixture and stir into the flour mix. Cook this over medium heat until the mix has thickened and is bubble, stirring constantly. Cook and stir for an additional minute.

Removed 2/3 cup of the sauce and set aside to serve later with the burritos.

Take a medium bowl and combine the cooked rice and peanuts. Stir the remaining sauce into the mixture and set it aside. Dip the pieces of rice paper into some water and place them between either paper towels or clean dish towels and let stand for about ten minutes.

While the mixture is standing, cook the carrots, pea pod strips, and squash in boiling water for about three minutes, or until the vegetables are crisp and tender. Take 2 tablespoons of the cooked vegetables and place them on the rice paper, leaving about 1 inch of space from the edges. Next add 2-3 tablespoons of the rice mixture next to the vegetables on the rice paper. Again, be sure to leave about an inch of space around the edges. Fold the paper over the filling and roll up from the bottom. 

Place the rolls on a steamer rack that has been sprayed with nonstick coating. Bring ½ inch of water to a boil in a large skillet. Place the rack in the skillet, cover and steam for 5 minutes.

When serving, cut the rolls in half diagonally and then place on a bed of slivered pea pods. These burritos can be served with curry sauce, yogurt or chutney.

Makes 8 servings. 


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