Kitchen on Fire's Vegetable Coconut Curry with Herbed Jasmine Rice

Rice:
3 cups water blended with cilantro
Heat 2 tbsp oil in sauce pan over med/high heat, add rice with salt and pepper and sautee for 2-3 min, add cilantro water, bring to a simmer, cover, reduce heat for simmering.
Cook for 15 min till rice is tender
Remove from heat and fluff before serving.
Wrap lid in dry towel to prevent condensation (soggy rice eww)

Curry:
Head 3 tbs oil in large soup pot over medium heat
add 2-3 tbsp of red (I prefer the red) or yellow curry paste and stir til broken down and fragrant.
Add 2 cloves of minced garlic
1.5 tbsp minced ginger (you can mince by peeling ginger with a spoon)
1 tbsp lemongrass minced
1 medium onion minced
and sautee with salt and pepper
Increase heat to high
add veggies: carrots diced, sweet potato doced, 2 cups of button mushrooms quartered, delicata squash diced.
Sautee
Place in 4 cups of coconut milk
Add 3 cups vegetable stock
simmer and cook for 15-20 min till vegetables are nice and tender
remove from heat
stir in 1/4 cup thai basil
adjust seasoning with salt and pepper
Serve over rice

Yum!