Coconut Rice with Papaya and Thai Asparagus

Ingredients

• 200 g basmati rice
• 0.5 tsp Salt
• 500 ml coconut milk
• 3 kaffir lime leaves
• 1 red chili pepper
• 1.5 limes (juice)
• Salt
• Pepper
• sugar
• 4 tbsp high-quality olive oil
• 4 tbsp neutral vegetable oil
• 250 g Thai asparagus
• Salt
• 400 g ripe papaya (1 ripe papaya)','0.25 fresh coconut','1 bunch cilantro

Instructions

1. 1.

   Wash the Basmati rice three times in a sieve with cold water and drain. Combine rice, salt, and coconut milk in a pot; add rinsed kaffir lime leaves.

2. 2.

   Bring to a boil, then simmer over low heat for 15-20 minutes while stirring frequently until tender.

3. 3.

   Meanwhile, prepare the vinaigrette: wash the chili, remove stem, seeds, and inner membranes, slice flesh into thin strips.

4. 4.

   Whisk chili, lime juice, salt, pepper, and a touch of sugar; fold in oil with a spoon.

5. 5.

   Trim about 1 cm from the ends of the Thai asparagus; blanch in boiling salted water until al dente. Shock in ice water, drain, and pat dry with paper towels.

6. 6.

   Halve the papaya lengthwise; scoop out seeds with a spoon and peel skin off with a knife or vegetable peeler. Slice flesh into thin strips or cubes as desired.

7. 7.

   Crack open the coconut shell; wash cilantro, spin dry, and finely chop stems.

8. 8.

   Arrange rice, papaya, and asparagus on four plates; drizzle with vinaigrette. Grate fresh coconut over the dish and sprinkle with chopped cilantro.