Thai Rice

A nice rice dish for Thai food. Adjust the chilli, salt and lime to taste.

Cooking Time – approx 30 minutes

Serves 2 -3


  • 1 1/2 Mugs Boiling Water
  • 100 ml Coconut Milk
  • 3 cloves Garlic
  • 1 cube Ginger, chopped
  • 1 handful Coriander leaves & stalks
  • 1 tsp Salt
  • 1 Lime, juice & zest
  • 2 Green Chillis, deseeded
  • 2 tbsp Vegetable Oil
  • 1 Cinnamon Stick
  • 3-4 Cloves
  • 1 tsp Peppercorns
  • small handful Cashew Nuts, chopped
  • 1 Onion, finely chopped
  • 1 Mug Rice (1/2 pint)


  • In a food processor, blend chillies, garlic ginger, coconut milk, lime zest, salt and half of the coriander (use the stalks) with the water until smooth and set aside
  • Heat the oil in a pan and fry the cinamon, cloves and peppercorns for 2 minutes before adding the nuts. Stir for 1 minute
  • Add onions and cook until soft
  • Stir in the rice and cook briefly before adding the blended coconut liquid
  • Bring to the boil and simmer, covered, until the rice is cooked
  • Finely chop the remining coriander leaves and stir in to the rice with the lime juice.

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