Thai
Thai - Rice
Coconut Cream Rice
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups jasmine rice, cooked and cooled
- • 1 cup coconut cream
- • 1 cup diced fresh pineapple
- • 200g prawns, peeled
- • 1 tbsp curry powder
- • 2 tbsp fish sauce
- • 1/2 cup roasted cashews
- • 3 kaffir lime leaves, finely shredded
- • 3 spring onions, sliced
Preparation Steps
1
Phase 1
Cook the rice a day ahead and chill it; dice the pineapple.
2
Phase 2
Warm the coconut cream in a wok until it splits and turns glossy.
3
Phase 3
Add the prawns and stir-fry until pink, then add the curry powder.
4
Phase 4
Add the rice and toss to coat each grain in coconut cream.
5
Phase 5
Season with fish sauce and fold in the pineapple, cashews, and kaffir lime.
6
Phase 6
Scatter spring onions over the top and serve warm.