1cupThai basil leaves, coriander leaves, mint leavesor sweet basil if you cannot get Thai basil
Toppings
Thai basil leavesor sweet basil if you cannot source Thai basil
Fresh green chilli finely diced
Roasted red cocktail peppers
Roasted shallots
Instructions
Black rice
Use a steamer, or a colander that fits nicely into the top of a large saucepan, with a tight fitting lid. Lay a layer of muslin into the upper steamer container or collander.
Put the black rice on top of the muslin.
Add enough water to the saucepan (base of the steamer) in order for it to boil for up to an hour without boiling dry (about 4cm of water should suffice).
Add the lid and bring to a boil.
Steam until done. Start checking for doneness at about 40 minutes. It is done when the softness/chewiness is to your liking.
Green lentil curry
Separate the white sections from the green sections of the green onions.
Finely dice the white sections. Coarsely dice the green sections and set aside.
In a wok or skillet, sauté the onion and white parts of the green onions over a medium-low heat until softened.
Add the garlic and ginger and sauté until fragrant (2 minutes).
Add the green chilli paste, stir in and sauté until fragrant (another 2-3 minutes).
Rinse the lentils then add to the wok together with the vegetable stock and 1/2 tsp salt.
Simmer for 20 minutes or so, until the lentils are just cooked but not mushy.
While the lentils are simmering, in a blender combine the diced green onion, the cup of mixed herbs, and the coconut milk.
When the lentils are cooked, add the coconut milk and herb mixture to the wok.
Return to a low simmer and test seasoning. Add more salt (or fish sauce if not vegetarian) to taste.
Simmer for 5 minutes and it is ready to serve.
Plating
Add a portion of steamed black rice to each bowl.
Ladle in some green lentil curry.
Top with finely diced green chilli, roasted red cocktail peppers and shallots, and fresh basil.