Coconut Crab Rice

Name: Coconut Crab Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Thai
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; 1/2 garlic clove, crushed; 2 spring onions, chopped; 1 lime, juiced; 1 tbsp fish sauce; 1 tsp caster sugar handful of coriander, chopped, plus extra to serve

3 steps

Prep:10minCook:15min

Delicate white crab meat is uplifted with fresh, zingy Thai flavours. If you're using a large tin of coconut milk, just freeze the leftovers for another time - it freezes really well.

Updated at: Sat, 10 Aug 2024 09:09:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories567 kcal (28%)

Total Fat25.4 g (36%)

Carbs74.1 g (28%)

Sugars7.3 g (8%)

Protein15.3 g (31%)

Sodium1045.7 mg (52%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Rice

150gjasmine rice

200mlcoconut milk

1lemongrass stalk

woody out layers removed

2spring onions

er, finely chopped, chopped

100gwhite crab meat

Sauce

2 tspginger

0.5red chilli

0.5garlic clove

1 tspcaster sugar

coriander

chopped, plus extra to serve

Instructions

Step 1

Rinse and wash the rice in a few changes of water then drain well. Put the rice in a pan with the coconut milk and 100ml of water. Stir in the lemongrass and spring onions, and season with salt. Bring to a simmer then turn down the heat, cover and cook for 15 mins. Turn off the heat and leave to sit for 5 mins.

Step 2

While the rice is cooking, mix together the sauce ingredients, then toss with the crab meat.

Step 3

Divide the rice between plates, top with the dressed crab meat and sprinkle over the extra coriander.