1. Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent. 2. Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed. 3. Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom. 4. Remove bay and curry leaves and stir in the cilantro, mint and chilies. 5. Fluff up with a fork, garnish with lime wedges if desired and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
