Thai prawn, squash & pineapple curry
Have a crowd to feed? Keep a batch of Thai green curry paste in the freezer and use in this colourful curry with coconut milk and Asian aromatics
Toasted coconut rice
- Preparation and cooking time
- Prep:
- Cook:
- plus steaming
- Easy
- Serves 8
Skip to ingredients
- 750g Thai fragrant rice
- 100ml coconut milk
- 2 lime leavestorn
- 100g desiccated coconuttoasted, in a dry pan until golden
Nutrition: per serving
- kcal457
- fat13g
- saturates9g
- carbs76g
- sugars1g
- fibre3g
- protein8g
- salt0.6g
Method
step 1
Boil the kettle. Wash the rice 3 times in cold water, draining each time to remove the starch, then tip into a large saucepan with a well-fitting lid. Add the coconut milk, lime leaves and 1 tsp salt, then stir.
step 2
Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a fork through the rice to fluff it up, then scatter over the toasted coconut just before serving.
