START!™ Recipe: Treasured Thai Coconut Rice


START!™ Treasured Thai Coconut Rice

START-curry-sauce-Thai-Coconut-Rice-recipeRoyal rice with spice so nice!


  • 600 ml stock, vegetable stock preferred
  • 200 g jasmine rice
  • 1½ tbsp sunflower oil
  • 1 garlic clove, finely chopped
  • 2 tbsp START!™ Sauce
  • 1 inch piece fresh ginger, finely chopped
  • 1 bunch green onions, thinly sliced
  • 250 g broccoli florets, thinly sliced
  • juice of 1 lime
  • 1 tsp soy sauce
  • 3 tbsp chopped fresh coriander
  • 1/3 cup coconut milk
  • salt and pepper to taste

To garnish (optional)

  • curls of toasted fresh coconut
  • lime wedges optional


  • Bring the stock to the boil in a large pan. Add the rice, then cover and simmer for 10–12 minutes or until the rice is just tender.
  • Meanwhile, heat a large frying pan, add the oil and swirl it around. Add the garlic, ginger, and green onions, and stir-fry for 1 minute. Add the broccoli and stir-fry for a further 2 minutes.
  • Stir in the lime juice, START! Sauce, soy sauce and stir-fry for 30 seconds, then add the coriander and salt and pepper to taste. Toss to mix.
  • Add the coconut milk to the rice and mix well. Spoon the rice onto a serving platter or individual plates, top with the sitr-fried broccoli and garnish with curls of coconut, if using, and lime wedges. Serve immediately.

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