Family and Kids

  • 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, measurement 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 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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