Thai Green Curry Pilaf

Ingredients

• 2 cups Jasmine rice
• 1.5 cups Coconut milk
• 1.5 cups Vegetable broth
• 3 tablespoons Green curry paste
• 1 stalk Fresh lemongrass, bruised and halved
• 1 cup Sugar snap peas, trimmed
• 2 large Shallots, finely minced
• 2 tablespoons Coconut oil
• 1 tablespoon Fish sauce (or soy sauce)
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lime juice
• 3 leaves Kaffir lime leaves, torn(optional)

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly.

2. 2

   Heat coconut oil in a large pot or deep skillet over medium heat and sauté the shallots until translucent.

3. 3

   Add the green curry paste and lemongrass to the pot, stirring constantly for 2 minutes until the paste becomes fragrant and slightly darker.

4. 4

   Stir in the drained rice, coating every grain with the curry paste and oil mixture for about 1 minute.

5. 5

   Pour in the coconut milk, vegetable broth, and fish sauce. Bring the mixture to a gentle boil.

6. 6

   Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is absorbed.

7. 7

   Quickly lift the lid, place the snap peas on top of the rice, and cover again for 5 minutes off the heat to steam the peas.

8. 8

   Remove the lemongrass stalk and lime leaves, then fluff the rice with a fork while stirring in the lime juice and fresh cilantro.