Cucumber curry with Basmati rice

Cucumber curry with Basmati rice

Total: 50 Min. | Active: 50 Min.
Nutritional value / people: 430 kcal
, Fat: 16 g
, Carbohydrate: 58 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 slicing cucumbers
100g beans
1 spring onion incl. green part
2 garlic cloves
1tbsp peanut oil
2tbsp green curry paste
2 ½dl coconut milk
2dl vegetable bouillon
150g broccoli

Basmati rice

250g basmati rice
2sticks lemongrass
4dl water

To serve

4sprigs Thai basil
4sprigs coriander
1 lime
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How it's done


Halve the cucumber lengthwise, remove the seeds and cut diagonally into approx. 1 cm slices. Cut the beans in half.

Cut the spring onion into thin rings, finely chop the garlic. Heat the oil in a wide pan. Sauté the spring onion and garlic. Add the curry paste and cook for approx. 2 mins.

Briefly cook the cucumber and beans. Pour in the coconut milk and stock, bring to the boil, then simmer for approx. 20 mins.

Cut the broccoli into florets, add to the curry, simmer for approx. 10 mins. until cooked.

Basmati rice

Rinse the rice in a sieve under cold running water until the water runs clear. Drain well.

Finely chop the inside of the lemongrass. Bring the water, rice and lemongrass to the boil, cover and leave to fluff up on the switched-off hob for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

To serve

Tear the basil and coriander, cut the lime into wedges. Plate up the cucumber curry with the Basmati rice. Scatter the herbs on top and serve with the lime wedges.


Peeling garlic

Peeling garlic

Cutting lemongrass

Cutting lemongrass

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