Ingredients
4
4 servings
- •1 ½ cups jasmine rice
- •1 ½ cups water
- •1 ½ cups thick coconut milk
- •2 teaspoons minced ginger
- •2 teaspoons soy sauce
- •1 plump lemongrass stalk, tender white inner bulb only, minced
- •15 leaves fresh curry leaves, chopped
- •15 leaves Thai basil, chopped
Instructions
- Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. 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.
Nutritional Facts
Per 4 servings
- Calories: 438
- Carbohydrate: 63g
- Fat: 18g
- Fiber: 2g
- Protein: 7g
- Sugar: 0g
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