World Cuisine

  • 4 tablespoons groundnut oil
  • 250 g (8 oz) Thai fragrant rice
  • 1 teaspoon cumin seeds
  • 1 small cinnamon stick
  • 4 lime leaves
  • 400 ml (14 fl oz) can coconut milk
  • 150 ml (¼ pint) water
  • 1 teaspoon salt
  • 2 garlic cloves, crushed
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • pinch of crushed dried chillies
  • 500 g (1 lb) raw king prawns, peeled and deveined
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh coriander leaves
  • 25 g (1 oz) dry-roasted peanuts, chopped, to garnish

Heat half the oil in a saucepan and stir-fry the rice until all the grains are glossy. Add the cumin seeds, cinnamon stick, lime leaves, coconut milk, water and salt. Bring to the boil and simmer gently over a low heat for 10 minutes. Remove from the heat, cover and leave to rest for 10 minutes.

Meanwhile, heat the remaining oil in a wok and stir-fry the garlic, ginger and crushed dried chillies for 30 seconds. Add the prawns and stir-fry for a further 3–4 minutes, until pink.

Stir in the coconut rice with the fish sauce, lime juice and coriander. Serve scattered with the peanuts.

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