Thai Coconut Rice
Traditional flavorings of coconut and kaffir lime leaves enliven plain rice to create this popular Asian accompaniment
Prep Time: prep 25 mins
Cooking Time: cook 40 mins
Serves: makes 4-6 servings
- 5 sprigs cilantro
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 shallots, finely chopped
- 1 fresh hot red chile, seeded and chopped
- 4 tbsp Thai red curry paste
- 2 cups jasmine rice
- grated zest of 1 lime
- one 14.5fl oz ( 411ml) can coconut milk
- 1 tsp salt
- 1 kaffir lime leaf, shredded
- 2 scallions, white and green parts, thinly sliced
- Pluck the cilantro leaves off the stalks; finely chop the stalks and reserve the leaves.
- Heat the oil and butter in a large deep frying pan over low heat. Add the shallots and chile and cook for 5 minutes, stirring often, or until they start to turn golden. Then, stir in the curry paste and cook for another 30 seconds.
- Add the rice, lime zest, and cilantro stalks. Stir for 1 minute, until the rice is well coated. Stir in the coconut milk, 13/4 cups water, and the salt. Bring to a boil, stirring occasionally. Sprinkle in the kaffir leaf and reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
- Stir the rice and cover. Simmer for 15 minutes, or until the rice is tender. If the liquid has been absorbed but the rice is still not tender, add a little more water. When ready to serve, stir in the scallions and sprinkle with the reserved cilantro leaves. Serve hot.
- prep 25 mins; cook 40 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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