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Ingredients
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1 ½ cups jasmine rice
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1 ½ cups water
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1 ½ cups thick coconut milk
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2 teaspoons minced ginger
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2 teaspoons soy sauce
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1 plump lemongrass stalk, tender white inner bulb only, minced
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15 leaves fresh curry leaves, chopped
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15 leaves Thai basil, chopped
Directions
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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.
Nutrition Facts (per serving)
438 | Calories |
18g | Fat |
63g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 438 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 16g | 80% |
Sodium 164mg | 7% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 2g | 6% |
Total Sugars 0g | |
Protein 7g | 15% |
Vitamin C 2mg | 2% |
Calcium 87mg | 7% |
Iron 4mg | 24% |
Potassium 243mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.