Khao Man Gai

Poached chicken over rice cooked in the same broth with garlic, served with a fermented soybean dipping sauce.

Ingredients

• 500g large prawns
• 2 cups jasmine rice
• 2 tsp torn kaffir lime leaves
• 1/2 tsp ground turmeric
• 1/4 cup coconut oil
• 2 snake beans, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of lime wedges
• 500ml coconut milk

Instructions

1. 1

   Gather and prep the rice vermicelli and large prawns, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced shallots and Thai bird's eye chilies, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the large prawns, season with red curry paste, and cook until just done, about 40 mins.

5. 5

   Warm the rice vermicelli alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice vermicelli and spoon the cooked mixture over the top.

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