This is a great side dish to go alongside your protein of choice. The peanut crunch is super-special and will make more than you need here; store the excess in an airtight jar and use for sprinkling over salads and fruit. If youâre left with just a bit of coconut milk in a tin, after using what the recipe calls for, a neat trick is to freeze the rest in a compartment or two of an ice-cube tray â this means it wonât go to waste and will be at the ready whenever you need just a bit in the future.
45g | virgin coconut oil, plus 1 tsp extra |
2 | onions, peeled and roughly chopped (360g) |
3 | makrut lime leaves |
salt | |
30g | desiccated coconut |
200g | white basmati rice, washed until the water runs clear, then drained |
300ml | full-fat coconut milk |
200g | frozen sweetcorn, defrosted |
250g | runner beans, trimmed |
1½ tbsp | lime juice |
1 tbsp | olive oil |
20g | coriander leaves |
10g | mint leaves, roughly chopped |
PEANUT CRUNCH | |
10g | virgin coconut oil |
2 tsp | chilli flakes |
60g | salted peanuts |
40g | desiccated coconut |
40g | crisp fried onions (shop-bought) |
1 tsp | soft light brown sugar |
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