Thai Green Rice


12 fl oz (340 ml) basmati rice
15 black peppercorns
1½ oz (40 g) unsalted cashew nuts, halved
2 medium onions, peeled and finely sliced
4 oz (110 g) fresh peas, or frozen and defrosted
1½ level teaspoons salt, or to taste
2 tablespoons lime juice
50 g creamed coconut
4 cloves Ginger and Lime smoked garlic
2 large or 3 medium-sized fresh green chillies
4 cm cube root ginger
20 g fresh coriander
1½ tablespoons groundnut or other flavourless oil
3 x 2 inch (5 cm) pieces cinnamon stick
6 whole cloves


Begin by dissolving the creamed coconut in 8 fl oz (225 ml) boiling water, then place it in a food processor with the Ginger and Lime smoked garlic, chillies, ginger and coriander stalks, whizzing until everything is finely chopped.

Leave this aside while you heat the oil over a gentle heat in the frying pan, then add the cinnamon sticks, cloves, peppercorns and cashew nuts to the pan and sauté everything gently for about 1 minute.

Next, add the onions and continue to cook over a medium heat until they become softened and pale gold in colour, which will take 8-10 minutes. Next add the rice, then stir once and cook for another 2-3 minutes. After that, add the coconut mixture, give everything a stir, and cook for a further 2-3 minutes.

Now add the peas, salt and 15 fl oz (425 ml) hot water, bring it all up to a gentle simmer, then cover with the lid. Turn the heat to low and let everything cook very gently for 8 minutes; use a timer here, and don’t lift the lid.

Then remove the pan from the heat, take the lid off and cover the pan with a cloth for 10 minutes before serving. Finally, remove the pieces of cinnamon, sprinkle in the lime juice and the finely chopped coriander leaves, then fork the rice gently to separate the grains.

Garnish with the reserved whole coriander leaves and serve with your favourite Thai curry


Based on a recipe by Delia Online


Buy Ginger and Lime smoked garlic


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