Name: Thai Yellow Coconut Rice Recipe
Yield: 1
Cuisine: Chinese

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Love Ice Cream? Here’s How You Can Make Your Own Waffle Cones

Here’s How You Can Make Vegan Chocolate Chip Cookies At Home

Anushka Sharma Is Making Us Crave Pakodas; Here’s How

The Chef Bringing Lost Mewari Marvels Back On Menus

These Foods Can Wreck Your Sleep

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Rice cooked in coconut milk and flavoured subtly with saffron.

How to make Thai Yellow Coconut Rice Recipe

Crawler

Chinese

<p>Rice cooked in coconut milk and flavoured subtly with saffron.</p>

Rice

Boiled water

Coconut milk

Turmeric powder

Saffron thread

Salt

Place 250 gm rice in a bowl and wash repeatedly till the water runs clear.

place 400 gm diced chicken breast in a large mixing bowl, add 1 tsp rice wine and salt to taste and mix well together.

fill a saucepan with water and bring it to a boil.

place 300 gm green bean cut into 1 inch pieces into the boiling water and blanch for 2 minutes.

use a slotted spoon to remove the beans and drain off the excess water. Keep  beans aside.

in a wok heat ½ tsp oil on high heat add the marinated chicken pieces and stir fry for 5 minutes. Remove from the wok and keep aside.

heat another ½ tsp of oil in the wok, add 3 cloves finely chopped garlic, 5 gm finely chopped ginger, 1 tsp coarsely ground sichuan pepper and stir fry for a few seconds.

return the chicken and the green beans to the wok and stir fry for 1 minute.

add 1 tsp light soy sauce and stir for another 30 seconds.

pour in the corn flour and water mixture of 1 tsp corn flour and 20 ml water and stir well.

add salt to taste and 1 tsp sesame oil and stir together for a few seconds. Turn off the heat.