Prep 20 mins | Cook 30 mins
250g cups raw jasmine rice
375ml thick coconut milk
2 teaspoons minced ginger
2 teaspoons soya sauce
1 lemongrass stalk, white inner bulb only, minced
15 leaves fresh curry leaves, chopped
15 leaves Thai basil, chopped
1. Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soya sauce, lemongrass and curry leaves in a saucepan and stir.
2. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.
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