Turban Chopsticks Tropical Thai Coconut

JUST ADD

• 300g preferred protein OR 2 cups diced vegetables (carrots,peas and cauliflower florets)
• 1 onion diced
• 2 tbsp oil
• 1/2 cup coconut mik
• coriander leaves

TO COOK

1. RINSE rice in a sieve under cold water for 30 seconds. Drain well.
2. HEAT saucepan over LOW heat. Add oil and onions, Sauté until golden brown.
3. ADD extra meat or vegetables, Sauté for 2 minutes. Add enclosed packet of spices with pineapples and enclosed packet of coconut shreds. Sauté for 30 seconds until golden brown.
   
4. ADD washed rice along with 1 1/2 cups of cold water and 1/2 cup coconut milk to the saucepan. Cook for 25-30 minutes over medium heat with lid on. Stir occasionally until meat or vegetables are cooked and rice soft.
5. SERVE Garnish with fresh coriander leaves, sliced red chillis and a wedge of lime.

TIPS

• Place all ingredients in a rice cooker, for a perfectly cooked rice dish. 
• Replace vegetables with 2 cups of fresh pineapple pieces and fresh coconut flesh for a mouthwatering, juicy rice dish. 
• Stir dish regulary as rice tends to stick to pot base.