Thai Rice

Directions

1. 1
   In a large Dutch oven, heat the oils until hot. Add the chopped bell peppers and cook until it begins to soften - about 5 - 7 minutes.
2. 2
   Add the sliced whites of the scallions and chopped mango and cook for just an additional minute.
3. 3
   Add in the garlic, Thai chili and curry paste and stir everything to combine and melt down the curry paste a little.
4. 4
   Cook this for just a minute or two before adding the rice. Stir to coat the rice in the curry paste, getting it slicked in the oils and paste.
5. 5
   Once the curry paste has pretty evenly coated the rice, pour in 3/4 cup coconut milk and just stir to break up the curry paste, melting it into the coconut milk.
6. 6
   Pour in the stock, water and fish sauce and stir to combine.
7. 7
   Bring to a gentle boil over medium heat. Once boiling, reduce the heat to the lowest of the low, clamp on the lid and simmer until the rice has absorbed most of the liquid and become swollen and tender, about 20 - 25 minutes. It needs slightly more time than normally steamed white rice.
8. 8
   Once cooked, fluff the rice with a fork as you normally would. At this point, if the rice has absorb all of the liquid, I add a few more generous splashes of coconut milk - up to 1/4 cup - to help make this slightly looser.
9. 9
   Drizzle in the lime juice and fold in the green onions, finger chili and cilantro as you continue to fork the rice. Serve hot.