Ingredients

The following ingredients have 4 Servings
  • 300 g Jasmine Rice, rinsed and left to drain
  • 500 ml coconut milk
  • PLUS 3 Tbsp of the thick/creamy part of the milk
  • 1 Tbsp green Thai curry paste
  • 2 handfuls fresh coriander leaves (cilantro with stalks)
  • 2 stalks lemongrass (bruised)
  • 4 Kaffir lime leaves
  • 2 tsp Thai fish sauce
  • fresh coriander / cilantro leaves (chopped, to serve)

Instruction

  • Puree the coriander leaves in a food processor, using as much or as little coconut milk as needed.
  • Heat the 3 tbsp of thick coconut milk in a medium saucepan on medium-high heat.
  • When it starts to bubble, add the Thai green paste and lemongrass, stirring constantly for a couple of minutes until the oil from the milk separates and is visible as a transparent greenish liquid. There won't be much of the oil, but you will notice it.
  • At this point, add the drained rice and stir to coat.
  • Make up 500 ml (2 cups) in total of liquid using the pureed coriander leaves and the rest of the coconut milk. Add this to the rice, along with the lime leaves and fish sauce.
  • As soon as the coconut milk starts to bubble, stir well and reduce heat to low, cover and cook for 15 minutes. Stir well at the 5 and 10 minute mark.
  • At the end of the 15 minutes, take it off the heat and leave to rest for 5 minutes.
  • Scatter the coriander (cilantro) all over and serve.