Coconut Crab Rice Recipe
Delicate white crab meat is uplifted with fresh, zingy Thai flavours. If you’re using a large tin of coconut milk, freeze the leftovers for another time
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Microplane
- Citrus press
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Stove
- Can opener
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Whisk
- Airtight container
Ingredients
- 150g jasmine rice
- 200ml coconut milk
- 1 lemongrass stalk woody outer layers removed, finely chopped
- 2 spring onions chopped
- 100g white crab meat
- 2 tsp grated ginger
- ½ red chilli chopped
- ½ garlic clove crushed
- 1 lime juiced
- 1 tbsp fish sauce
- 1 tsp caster sugar
- Handful coriander chopped, plus extra to serve
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