Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 15 ml 2-3 2 cloves

  3. 2 1/2 cm 5 ml 10-15 ml 225 g 30 ml 600 ml 1 bunch 1/2 teaspoon 1/2 teaspoon Vegetable oil or sesame oil

  4. Green or red Thai chilies, seeded and finely chopped

  5. Garlic, finely chopped

  6. Fresh root ginger, finely chopped

  7. Sugar

  8. Ground turmeric

  9. Long grain rice

  10. Nuoc mam

  11. Water of fish or chicken stock

  12. Fresh coriander (cilantro), stalks removed, leaves finely chopped

  13. Salt

  14. Ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a heavy pan. Stir in thechilies, garlic and ginger with the sugar.

  2. As they begin to color, stir in theturmeric.

  3. Add the rice, coating it in the turmericand flavorings, then pour in the nuoc mam and the water or stock - theliquid should sit about 2.5 cm / 1 in above the rice.

  4. Season with salt and pepper and bring theliquid to the boil. Reduce the heat, cover and simmer for about 25minutes, or until the water has been absorbed.

  5. Remove form the heat and leave the rice tosteam for a further 10 minutes.

  6. Tip the rice on to a serving dish. Addsome of the coriander and lightly toss together using a fork.

  7. Garnish with the remaining coriander.


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