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May 16, 2025
Chef Peter Kuruvita
Rated 5.0 stars by 1 users
Makes: 6 | Cooking: 40 mins | Skill Level: Medium Prep: Soak rice if needed | Chill time: 1 hr
Makes: 6 | Cooking: 20 mins | Skill Level: Easy
Makes: 6 (120 g portions) | Cooking: 25 mins | Skill Level: Medium
300 g jasmine rice
600 g Hello Pure Coconut Milk
450 ml water
75 g caster sugar
3 g salt
30 g fresh ginger, grated
45 g tapioca starch or cornflour
3 g fresh turmeric (optional)
7.5 g lime zest
15 ml fresh lime juice
Lemon balm leaves (to garnish)
Vegetable oil (optional, for frying)
45 g fresh pineapple, finely chopped
11 g Hello Pure Desiccated Coconut
7.5 ml coconut vinegar
7.5 g brown sugar
2.25 g fresh ginger, grated
¼ green chili, finely chopped (optional)
Pinch of salt
Fresh cilantro (to garnish)
360 ml Hello Pure Coconut Milk
480 g mixed vegetables, chopped
240 g firm tofu, cubed
7 g garlic, minced
3.75 g fresh ginger, minced
⅙ green chili (optional), sliced
15–16.5 g green curry paste
Zest from ~1.3 limes
24 ml soy sauce or tamari
12 ml lime juice
12 ml Hello Pure Coconut Oil
Salt & pepper to taste
Thai basil or cilantro (to garnish)
600 ml Hello Pure Coconut Milk
225 ml water
Cook jasmine rice in coconut milk, water, sugar, and ginger until tender.
Create a slurry with the tapioca starch and a little water, stir into hot rice.
Add turmeric (if using), lime zest, and lime juice. Cook until thickened.
Pour into tray or ramekins, smooth flat and allow to chill until set.
Cut into portions. Optionally fry in vegetable oil until golden.
Garnish with lemon balm leaves before serving.
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Combine all ingredients except cilantro in a small saucepan.
Simmer gently until the mixture thickens slightly and flavors meld.
Cool and garnish with fresh cilantro before serving.
Heat coconut oil in a saucepan, sauté garlic, ginger, and green chili.
Stir in curry paste, cook for 1 minute.
Add coconut milk, soy sauce, and lime zest. Bring to a simmer.
Add vegetables and cook until just tender.
Add tofu and lime juice, stir gently to warm through.
Season and garnish with Thai basil or cilantro.
Rinse jasmine rice and combine with coconut milk, water, and salt.
Cook over medium heat until liquid is absorbed and rice is tender.
Fluff rice gently before serving.
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