Cooking your rice in coconut milk makes it rich creamy and satisfying. Its paired with a light refreshing green papaya salad for a satisfying refreshing meal.

We Provide
  • ½ Green Papaya
  • 1 Lime
  • ½ Oz Cilantro
  • 1 Red Jalapeno
  • 2 Oz. Peanuts
  • 1 Tablespoons Amino Acids
  • 3 Oz. Cherry Tomatoes
  • 1 Can Coconut Milk
  • 1 Cup. Basmati Rice
You Provide
  • Salt and Pepper
  • Sauce Pan with Lid
  • Vegetable Peeler
  • Small Sauce Bowl
  • Large Salad Bowl
  • Cutting Board
  • Chefs Knife
  • Can Opener
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Step 1


Shake the can of coconut milk and open with can opener. Place in sauce pan along with basmati rice and place over high heat. Stir occasionally until up to a boil. Cover with a lid, reduce heat to low and simmer for 15 minutes.

Step 2


Move on to your green papaya. Use a spoon to remove the seeds. Peel the skin away using the vegetable peeler. Once the skin is removed, continue using the vegetable peeler to cut the papaya into ribbons. Place ribbons into the salad bowl.

Step 3


While the rice cooks, prep your salad dressing. Finely dice the red jalapeno, using just enough for your taste. Place into small sauce bowl and cover with the juice of the lime and amino acids.

Step 4


Cut the cherry tomatoes into half and add to salad bowl. Roughly chop the peanuts and cilantro and add to salad bowl, reserving a few pinches for final plating.

Step 5


Once the coconut rice has cooked for 15 minutes, check to see if there is any remaining liquid. If its all absorbed, remove from heat and fluff with a fork. If there is any remaining liquid, let cook an additional 2-3 minutes.

Step 6


To plate, Place half of the green papaya salad on a plate and serve a big scoop of coconut rice on the side. Finish plating with a pinch of cilantro on top.



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