World Cuisine

  • 225 g (7½ oz) jasmine rice
  • 1 tablespoon groundnut oil
  • 6 spring onions, finely chopped
  • 4 teaspoons finely chopped lemon grass (tough outer leaves removed)
  • 2 fresh red chillies, deseeded and finely chopped
  • 1 tablespoon Thai green curry paste (see page 17)
  • 500 ml (17 fl oz) boiling water
  • 100 ml (3½ fl oz) reduced-fat coconut milk
  • salt
  • Thai basil, to garnish

Wash the rice in several changes of cold water, then drain. Soak in a bowl of fresh cold water for 15 minutes, then drain thoroughly.

Heat the oil in a large saucepan over a medium heat and add the spring onions, lemon grass, chillies, curry paste and drained rice. Stir-fry for 2–3 minutes until fragrant and the rice grains are evenly coated.

Add the measured boiling water and the coconut milk. Stir to mix well, season to taste and bring to the boil. Reduce the heat to low, cover the pan and cook gently for 10–12 minutes or until all the liquid has been absorbed. Remove from the heat and allow to stand, covered and undisturbed, for 10–15 minutes. Fluff up the grains with a fork and serve immediately, garnished with Thai basil.

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