Thai Coconut Rice
Traditional flavorings of coconut and kaffir lime leaves enliven plain rice to create this popular Asian accompaniment.
Good with a Thai red or green curry or soy-marinated roast fish or chicken.
Coconut milk: Coconut milk is readily available in most supermarkets. For a healthier dish, try the low-fat versions.
Preparation Time25 min
Preparation Time - Text25 mins
Cooking Time40 min
Cooking Time - Text40
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturehot & spicy, savory
- 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 14.5 fl 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, 1¾ 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.
2008 Dorling Kindersley