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About the Dish

  • Shallot

    Shallot

  • Ginger

    Ginger

  • Coconut Milk

    Coconut Milk

  • Basmati Rice

    Basmati Rice

  • Mango

    Mango

  • Cucumber

    Cucumber

  • Spring Onion

    Spring Onion

  • Cilantro

    Cilantro

  • Lemon

    Lemon

  • Cayenne

    Cayenne

  • Toasted Peanuts

    Toasted Peanuts

METHOD

1
Please read entire recipe before beginning
2
Prepare your mise en place: Peel, halve and thinly slice shallot. Peel and mince ginger. Pit and peel mango; dice flesh into small cubes.** Peel cucumber, halve lengthwise, and thinly slice crosswise. Trim roots from green onions, and thinly slice. Pick mint and cilantro leaves, and roughly chop. Zest, halve and juice lime.
3
Combine the cooking oil, shallot and ginger in a small saucepan with a lid. Place over medium heat and cook, stirring, 2-3 minutes. Add coconut milk and 1/2 teaspoon kosher salt. Bring to a boil.
4
Add rice, return to a boil, reduce heat to low, and cover. Cook 8-10 minutes, or until all the liquid is absorbed and rice is completely tender. Remove from heat and let stand, covered, 5 minutes.
5
Transfer rice to a large bowl, and combine with mango, cucumber, green onions, mint and cilantro, lime zest and juice, and cayenne. Mix thoroughly. Taste and adjust seasoning as desired.
6
Divide between 2 plates, top with roasted peanuts, and enjoy!