Rice is at the center of Thai food culture -- so much so that the Thai phrase for "eating dinner" is "kin khao," which means "eating rice." All of the other foods in the meal are referred to as "Gab Kao," or "food eaten with rice." As a result of the importance of rice, Thai chefs have devised many recipes for their rice, including green rice. Green rice is a fragrant and spicy basmati rice dish that includes coconut milk, Thai green chilies, cinnamon and other spices.
Step 1
Boil the water in a large stock pot. Pour in the coconut and stir to dissolve it in the hot water.
Step 2
Pour the coconut mixture into your food processor and add the garlic cloves, green chilies, ginger, and most of the coriander, reserving a few leaves to garnish the dish. Use the chop setting to finely chop the ingredients. Set the mixture aside.
Step 3
Set your burner to medium and heat the oil. Add the cinnamon, cloves, peppercorns and cashews and mint if you are using it, and sauté for one minute, stirring constantly. Add the onions and sauté for eight minutes until they are translucent. Add the rice and stir it in. Cook for an additional three minutes. Add the reserved coconut mixture and cook for three more minutes.
Step 4
Add the peas, salt if you are using it and the hot water. Turn the heat to medium-high and bring the mixture to a simmer.
Step 5
Reduce the heat down to low and cover the pan. Simmer the mixture for eight minutes. Do not lift the lid or the rice will not steam correctly.
Step 6
Remove the pan off the heat, and take off the lid. Cover the pot with a clean towel and allow the mixture to steep for 10 minutes.
Step 7
Pull out the pieces of cinnamon with a spoon and add the lime juice and the reserved coriander leaves. Fluff the rice with your fork and serve.
Things You'll Need
- 12 oz. of basmati rice
- 2 oz. of creamed coconut
- 4 garlic cloves, peeled
- 2 large or 3 medium green chilies
- 1.5-inch cube ginger root
- 0.7 oz. of fresh coriander
- 4 tbsp. of mint (optional)
- 1 1/2 tbsp. of unseasoned oil such as groundnut or canola oil
- 3 cinnamon sticks (2 inches long)
- 6 whole cloves
- 15 black peppercorns
- 1 1/2 oz. of cashew nuts, unsalted and halved
- 2 medium white onions, peeled and cut into fine strips
- 4 oz. of fresh or frozen peas
- Salt to taste
- 4 cups of hot water
- 2 tbsp. of lime juice
- Food processor
- Large pot with lid
- Clean towel
- Spoon
- Fork
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