Thai Coconut Rice


5 sprigs fresh cilantro
2 Tbsp olive oil
2 Tbsp butter
1 red chili, seeded and chopped
2 shallots, finely chopped
1/4 cup Thai red curry paste
grated zest of 1 lime
2 cups jasmine rice
1 1/2 tsp salt
14 oz. (400mL) can coconut milk
1 kaffir lime leaf, shredded
2 green onions, thinly sliced


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

Heat the oil and butter in a large frying pan with a lid over a low heat. Add the chili 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.

Add the lime zest, cilantro 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.

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.

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