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Thai Coconut Rice

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Thai Coconut Rice

Traditional flavourings of coconut and kaffir lime leaves are mixed with plain rice to create this popular Asian accompaniment.

Good with a Thai red or green curry, soy-marinated roast fish, or stir-fried chicken.

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Instructions

  1. 1

    Pick the coriander leaves off the stalks; finely chop the stalks and reserve the leaves.


  2. 2

    Heat the oil and butter in a large frying pan with a lid over a low heat. Add the chilli and shallots, and fry, stirring, for 5 minutes, or until they start to turn golden. Stir in the curry paste and cook for 30 seconds.


  3. 3

    Add the lime zest, coriander stalks, rice, and 1 tsp salt and mix everything together until the grains of rice are coated in the curry paste. Pour in the coconut milk and 400ml (14fl oz) water and stir well. Bring to simmering point over a medium heat, stirring occasionally so the rice doesn’t stick. Scatter in the lime leaves and simmer, uncovered, for 5 minutes.


  4. 4

    Give the rice a thorough stir, then cover and leave over a very low heat for 15 minutes, or until the rice is tender. If the liquid has been absorbed but the rice is still not ready, add a little extra water. When ready to serve, stir in the spring onions and sprinkle over the reserved coriander leaves, to taste.


Ingredients

  • 10g Coriander
  • 2 tbsp Olive Oil
  • 25g Butter
  • 1 Red Chilli, chopped
  • 2 Shallots, finely chopped
  • 75g Thai Red Curry Paste
  • 1 Lime, grated zest
  • 400g Thai Jasmine Rice
  • 1½ tsp Salt
  • 400ml Coconut Milk, can
  • 1 large pinch Kaffir Lime Leaves, shredded
  • 2 Spring Onions, thinly sliced

Serves 6

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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