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Fantasy Thai Basil Coconut Rice – vegetarian recipe
Stav Kogan

Fantasy Thai Basil Coconut Rice

An evocatively scented jasmine rice dish infused with aromatic Thai basil, a kick of hot chile, creamy coconut, and the crunch of roasted cashews. A complete one-pan meal that's both incredibly easy and endlessly customizable.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 465
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 ml / 1 fl oz) canola oil
  • 4 scallions, minced
  • 1 cup (110g / 3.9 oz) grated carrot
  • 1 teaspoon (5g / 0.18 oz) fresh or bottled minced ginger
  • ¼ to ½ teaspoon red pepper flakes, to taste
  • 2 cups (475 ml) water
  • 2 tablespoons (30 ml / 1 fl oz) tamari, plus more to taste
  • 1½ cups (285g / 10.1 oz) jasmine rice
  • 1 cup (145g / 5.1 oz) frozen baby peas, thawed
  • ¼ cup (10g / 0.35 oz) firmly packed fresh Thai basil leaves
  • 2 tablespoons (20g / 0.71 oz) roasted cashews, chopped
  • 2 tablespoons (15g / 0.53 oz) shredded dried coconut, toasted
  • For a heartier meal, add 1 cup (240 ml) of diced baked tofu or pan-fried tempeh along with the scallions and carrots.
  • If you can't find Thai basil, regular sweet basil, fresh cilantro, or mint are all excellent and fragrant substitutes.
  • To toast shredded coconut, spread it in a dry skillet over medium-low heat. Stir constantly for 2-3 minutes until golden and aromatic. Watch carefully as it burns quickly!
  • For a richer, creamier rice, replace ½ cup (120 ml / 4.1 fl oz) of the water with full-fat canned coconut milk.

Method
 

  1. Heat the oil in a large skillet or saucepan over medium heat.
  2. Add the minced scallions and grated carrot and cook, stirring occasionally, until softened, about 2-3 minutes.
  3. Add the minced ginger and red pepper flakes and cook for 30 seconds more until fragrant.
  4. Stir in the water and tamari and bring the mixture to a boil.
  5. Stir in the jasmine rice, decrease the heat to low, cover the skillet, and let it simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
  6. A few minutes before the rice is finished cooking, stir in the thawed peas and fresh Thai basil leaves. Replace the cover and let them steam with the rice for the final 2-3 minutes.
  7. Fluff the rice with a fork.
  8. Taste and adjust the seasonings, adding more red pepper flakes for heat or tamari for saltiness, if desired.
  9. Serve immediately, sprinkled generously with the roasted cashews and toasted coconut.

Nutrition

Calories: 465kcalCarbohydrates: 78gProtein: 10gFat: 12g

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