Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 8.48 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 4tablespoons groundnut oil
- 250grams Thai fragrant rice
- 1teaspoons cumin seeds
- 1 small cinnamon stick
- 4 lime leaves
- 1 2/3 cup can coconut milk
- 2/3 cup water
- 1teaspoons salt
- 2 cloves garlic, crushed
- 1 piece fresh root ginger, peeled and grated, 2.5 cm piece
- 1 pinch dried chillies, crushed
- 500grams raw king prawns, peeled and deveined
- 2tablespoons Thai fish sauce
- 1tablespoons lime juice
- 2tablespoons fresh coriander leaves, chopped
- 25grams dry-roasted peanuts, chopped, to garnish
Method
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 3
Stir in the coconut rice with the fish sauce, lime juice and coriander. Serve scattered with the peanuts.
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