Ingredient !
225gram jasmine rice. 1 zucchini, cut into thin sticks. 120gram thin French beans, trimmed. 1 bunch asparagus, woody ends trimmed. half  cup frozen peas. 1 small carrot, peeled. 2 tablespoons vegetable oil. 1 tablespoon green curry paste. 1 small onion. 2 garlic cloves. 2 teaspoons grated fresh ginger. 1 tablespoon fish sauce. 1 tablespoon soy sauce. half  cup Thai basil leaves. 6 shallots (spring onions), sliced
Preparation !
Cook the rice in a saucepan of boiling, salted water, then drain well. Allow to cool, then refrigerate overnight. Blanch the zucchini, beans, asparagus, peas and carrot in boiling, salted water for 1 minute, then drain, refresh under cold water and set aside. Heat the oil in a wok over high heat, then add the curry paste and stir-fry for a few seconds or until fragrant. Add onion, garlic and ginger, and cook for 1 minute.
Add the blanched vegetables and cook for 2-3 minutes or until just tender. Add the rice and heat through, then stir in the fish and soy sauce, basil leaves and shallots.