Raisu Karee Recipe

Rinse and cook rice

Rinse the rice under cold water until the water runs nearly clear (about 3–4 rinses). Drain. Combine the rinsed rice, 360 ml water and 1/4 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer for 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.

Prep and sauté vegetables

While the rice cooks, trim the mangetout and slice the peppers and onion. Heat 2 tbs oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant, stirring so they do not burn.

Add the sliced bell peppers and continue to stir-fry 2–3 minutes until just tender-crisp. Add the mangetout and stir-fry 1–2 minutes more; the vegetables should remain brightly colored with some crunch. Transfer the vegetables to a plate and set aside while you make the sauce.

Toast spices

In the same skillet (add a teaspoon oil if dry), reduce heat to medium and add the curry powder, turmeric, coriander, and cumin. Toast the spices for 30–45 seconds while stirring to bloom their aroma but do not let them burn.

Make the sauce

Pour in the coconut milk and 150 ml vegetable stock, stirring to combine and scraping any browned bits from the pan. Add soy sauce, brown sugar, lime juice, chili flakes (if using), and 1/2 tsp salt. Bring the mixture to a gentle simmer over medium heat.

Thicken the sauce

Mix 1 tsp cornstarch with 1 tsp cold water to make a smooth slurry. Stir the slurry into the simmering coconut curry and continue to simmer 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning with more salt, lime juice, or sugar as needed.

Combine vegetables and sauce

Return the sautéed vegetables to the skillet with the sauce. Stir to coat and simmer together 1–2 minutes to heat through and allow flavors to meld. If you prefer a little more body, simmer 1–2 minutes longer until desired thickness is reached.

Divide the cooked rice between 2–3 shallow bowls. Spoon the coconut curry and vegetables alongside or over the rice. Garnish with chopped cilantro (or mitsuba), a sprinkle of fried shallots if using, and lime wedges on the side. Serve immediately while warm.