Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 6 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 2tablespoons vegetable oil
- 1teaspoons salt
- 5 sprigs cilantro
- 2tablespoons butter
- 2 shallots, finely chopped
- 1 fresh hot red chile, seeded and chopped
- 4tablespoons Thai red curry paste
- 400grams jasmine rice
- 1 lime, grated zest
- 1 2/3 cup coconut milk
- 1 kaffir lime leaf, shredded
- 2 scallions, white and green parts, thinly sliced
Method
Step 1 of 4
Pluck the cilantro leaves off the stalks; finely chop the stalks and reserve the leaves.
Step 2 of 4
Heat the oil and butter in a large deep frying pan over low heat. Add the shallots and chile and cook for 5 minutes, stirring often, or until they start to turn golden. Then, stir in the curry paste and cook for another 30 seconds.
Step 3 of 4
Add the rice, lime zest, and cilantro stalks. Stir for 1 minute, until the rice is well coated. Stir in the coconut milk, 1 3/4 cups water, and the salt. Bring to a boil, stirring occasionally. Sprinkle in the kaffir leaf and reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
Step 4 of 4
Stir the rice and cover. Simmer for 15 minutes, or until the rice is tender. If the liquid has been absorbed but the rice is still not tender, add a little more water. When ready to serve, stir in the scallions and sprinkle with the reserved cilantro leaves. Serve hot.
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