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Thai Coconut Rice

Updated February 23, 2016
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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.

Makes6 servings

Preparation Time25 min

Preparation Time - Text25 mins

Cooking Time40 min

Cooking Time - Text40

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Courseside dish

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner

Moodadventurous

Taste and Texturehot & spicy, savory

Ingredients

  • 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

Instructions

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.

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