For 1 cup jasmine rice, you will need to cook 1/3 cup of rice in boiling water for about 10 minutes.
ingredients
makes 24
24 baby yellow squash
1 tablespoon oil
2 teaspoons Thai red curry paste
1 scallion, finely chopped
1 small capsicum, finely chopped
1 cup cooked jasmine rice
1 tablespoon finely chopped fresh cilantro
2 kaffir lime leaves, finely shredded
24 fresh cilantro leaves, to garnish
method
1. Blanch or steam the squash for 5 minutes, or until just tender.
2. Cut a thin slice off the base of each squash to allow it to stand upright, then slice a thin piece off the top to make a lid. Set aside.
3. Using a melon bailer, scoop out the flesh from the squash, leaving a thin shell. Discard the flesh.
4. Heat the oil in a wok, then add the curry paste, scallion and red pepper and stir-fry for 2—3 minutes. Add the rice and stir-fry for another 2 — 3 minutes. Add the chopped cilantro and kaffir lime leaves and toss to combine.
5. Remove from the heat and spoon 1 teaspoon of rice into each of the yellow squash. Garnish each with a cilantro leaf and gently arrange the lids on top. Arrange on a platter and serve.
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more information
The filling and squash can be prepared a day ahead. Cover and store separately in the refrigerator. Assemble several hours before you are serving.
